Skillet-Baked Cornbread
We serve the cornbread with homemade honey butter. Use a cast iron skillet that measures 10 inches at the base (12 inches rim to rim). Makes 8 large wedges
Ingredients
1 3/4 cups (9-ounces weight) stone-ground yellow corn meal
1 tablespoon sugar, optional
For a sweeter style cornbread, add two tablespoons of sugar
1 heaping teaspoon kosher salt (we use only Diamond Crystal brand)
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder, like Rumford
1 extra large or jumbo egg
2 cups buttermilk
1 heaping tablespoon unsalted butter
Instructions
Place a well-seasoned 10-inch (base measurement) cast iron skillet in the oven.
Preheat the oven to 450 degrees. Allow the pan to remain in the oven 5 minutes after the oven is pre-heated to ensure that it is fully heated.
Place the corn meal, sugar, kosher salt, baking powder and baking soda in a mixing bowl and mix together. Add the egg and buttermilk and mix until smooth.
Remove the skillet from the oven and set on stove top burner. Add the butter to the skillet. Allow it to melt and to brown, swirling it to coat pan and edges. Pour in the cornbread batter. Return the skillet to the 450 degree oven and bake for approximately 12-15 minutes or until firm in the center and a toothpick inserted into the middle comes out clean. Note: Bake the cornbread on the lowest shelf of the oven for a crispier version. Otherwise, place on a rack in the middle of the oven.
Turn the cornbread out onto a cutting board, presenting the cornbread bottom-side up.
Serve fresh and warm.
Baby Arugula, Strawberry & Pear Salad with Feta & Pistachio Vinaigrette
Serves 6
Ingredients
1/3 cup (1 1/2 ounces) pistachios
2 tablespoons white balsamic vinegar
1 tablespoon honey1 1/2 tablespoon Dijon mustard
1 tablespoon chopped shallot vegetable broth or water for thinning as needed, about 1/4 cup
3/4 cup EV olive oil
salt and freshly ground black pepper, to taste
6 cups baby arugula or a mix of baby lettuces (about 5 ounces)
3/4 cup sliced fresh strawberries
3/4 cup peeled diced pears
4 ounces crumbled feta cheese
Instructions
Position a rack in the center of the oven and preheat to 350 degrees.
Spread the pistachios on a baking sheet. Bake the nuts, stirring occasionally, until toasted and fragrant (about 10 minutes). Cool completely.
Combine the remaining pistachios, vinegar, honey, mustard and shallots in a blender. With a funnel placed in the hole of the lid and with the machine running, gradually add the oil to make a smooth vinaigrette. Thin as needed with the broth or water.
Season the dressing with salt and pepper. Toss the lettuce, strawberries with some of the vinaigrette in a large bowl. Transfer to a serving platter or bowl. Sprinkle with chopped nuts, strawberries, feta and top with more dressing if desired.
Recipes Courtesy of the Chef’s Kitchen