I know that this is a strong statement, but this is seriously some awesome cornbread. I don’t know where you live right now, but Chicago is currently getting sacked with a windy, blowing snow storm.
My high-rise apartment is creaking in almost disturbing ways, and I am making due with the limited amount of groceries currently in my apartment. Thankfully, I had a bag of black eyed peas and some leftover smoked chicken to use up so I threw that into a pot with some onions and celery and some ground chipotle pepper for good measure. But, black eyed peas are just not worth eating without a nice hunk of cornbread on the side.
Luckily, I was also prepared for this situation. Remember back during the summer when the farmers markets were overflowed with local sweet corn and I told you about this corn relish? Did you make some? I hope you did, because the best thing about having a jar full of this relish tucked into the back of your fridge, is this cornbread. If you didn’t, well, bookmark this recipe, next summer make many batches of relish to tuck into the back of your fridge so that you too can be prepared for the first real winter, hunker-down, sorta winter storm.
Skillet Cornbread with Corn Relish
Recipe (barely) adapted from Food and Wine
1 stick unsalted butter
1 1/2 cups all-purpose flour or white wheat flour
3/4 cup stone-ground yellow or white cornmeal
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons kosher salt
2 large eggs, lightly beaten
1 1/4 cups milk
1 1/2 cups well-drained Corn Relish
Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.
In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.
Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.