Playing Carla Hall’s Skillet Cornbread

“Almost everything is sweeter in the South—the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that.”

Ingredients
  • 2 cups white or yellow cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup “Creamed” Corn* or store-bought canned cream-style corn
  • 1/2 cup plus 2 tablespoons canola or other neutral oil
Preparation

Preheat the oven to 425ºF. Heat a 12-inch, cast-iron skillet in the oven until very hot.
 
In a medium bowl, combine the cornmeal, baking powder and salt. In a small bowl, whisk together the eggs, sour cream, creamed corn and 1/2 cup oil.

 
Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet. The batter will begin sizzling right away.
 
Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Serve hot or warm.
 
* In a food processor, pulse together 3/4 cup fresh or thawed frozen corn and 1/2 cup heavy cream until coarsely blended.

MORE:
Curtis Stone's Collard Greens and Cornbread Dressing
Emeril Lagasse's Serious Southern Cornbread
Cornbread-Stuffed Cherry Peppers