Salt and Pepper Skillet Cornbread
Some Southerners will happily argue till they are blue in the face defending the honor of unsweetened cornbread, a preference that tends to divide the South from the North. But I find that a touch of sugar adds a layer of complexity that is well worth breaking the rules. More important to me is the baking vessel: specifically, a cast-iron skillet, preferably one that is slicked with bacon grease.
Recipe information
Yield
makes one 9- or 10-inch skillet
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Coat a 9- or 10-inch cast-iron skillet with the bacon grease and place it in the oven to heat while you mix the batter.
Step 2
Combine the cornmeal, flour, sugar, baking powder, salt, pepper, and baking soda in a large bowl and stir to mix. Add the buttermilk, eggs, and butter and stir until just combined; do not overmix. The batter should be lumpy.
Step 3
Pour the batter into the hot skillet and sprinkle the top with a little salt and pepper. Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, about 25 minutes.
Step 4
Remove from the oven, turn the cornbread out of the skillet, slice into wedges, and serve warm.
Cornbread Croutons
Step 5
Preheat the oven to 400°F. Drizzle 2 cups 1/2-inch cubes of day-old Salt and Pepper Skillet Cornbread with 2 tablespoons melted butter and 1 tablespoon olive oil and toss gently to coat. Season with sea salt and freshly ground black pepper to taste and any fresh or dried herbs, such as parsley or oregano, you have on hand. Spread the cornbread cubes in a single layer on a rimmed baking sheet and bake, uncovered, for 15 to 20 minutes, turning several times, until golden brown and crispy. Remove from the oven and use immediately or cool completely before storing in an airtight container for up to 2 weeks.
