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CORN BREAD - Skillet Corn Bread with Corn Relish
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| Skillet Corn Bread with Corn Relish Food &Wine SERVINGS: MAKES ONE 10-INCH ROUND CORN BREAD STAFF-FAVORITE Corn relish provides all the seasoning required for this slightly sweet corn bread. The relish also adds heft, making the corn bread substantial enough to serve as a More Quick Breads | |
| 1 stick | unsalted butter |
| 1 1/2 cups | all-purpose 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 with Roasted Peppers |
-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.
-Make Ahead The corn bread can be wrapped in foil and refrigerated for 3 days. Rewarm the corn bread before serving.
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