WTNH– Private Pastry Chef Barbara Mojon Gugnoni shows us to make an American classic, cornbread and all its variations.
Time to change up the typical backyard barbecue menu. Let’s forget the hamburgers and hotdogs. Instead grill some barbecue ribs or chicken or a Southwestern spiced steak and serve cornbread as a wonderful side.
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Skillet Sour Cream Bread Recipe:
1 1/4 cup all purpose flour
1 1/4 cup cornmeal
1 1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 cups whole milk
5 Tbsp. sour cream
3 Tbsp. honey
1 egg and 1 egg yolk
6 Tbsp. butter, melted and cooled plus 2 Tbsp. for pan
Preheat oven to 400 degrees.
In a large bowl, whisk together the (5) dry ingredients. In a medium bowl whisk together the (5) wet ingredients. Add the dry ingredients (and any mix-ins- see below) to the wet and gently stir until just combined. Do no over mix. Lumps are fine, just make sure all the flour has been coated. Let rest while the pan heats up and the butter melts.
Place a 9-10″ cast iron skillet in the preheated oven with the 2 Tbsp. of butter. When the butter is melted remove pan from oven.
Remove pan from the oven and tilt it so the butter coats the bottom and sides evenly. Pour in batter, smooth top, and bake in the middle of the oven for 20-25 minutes until a toothpick comes out with just a few little crumbs attached.
1. Cook 3 slices of bacon until crispy in cast iron skillet you will use to make cornbread. Drain on paper towels and crumble. Add to batter where indicated for mix-ins. Use bacon fat (up to 2 Tbsp.) to coat the pan when baking the bread.
2. Add 2 jalapenos that have been diced with the seeds and ribs removed.
3. Add 1 cup sharp, shredded cheddar cheese.
For a sweeter cornbread for desserts or breakfast, increase the honey to 5 tablespoons.
Cornbread can also be cooking in a 9″ baking pan that has been butter. Do not preheat the pan. Or make individual corn breads in mini loaf pans or muffin tins.