One of my favorite ways to use corn is to make my Sweet Skillet Cornbread. My family is from down south and cornbread is serious business in our house, made from scratch and always in a cast iron skillet. I still make cornbread for special occasions as this recipe is savory and decadent and low on the “healthy” scale. All things in moderation, right?
Note: You can use muffins or a cake pan but I find a cast iron skillet really does cook this better. A cast iron skillet is a must have for any cook, I encourage you to invest in one. They literally keep for generations.
2 tbsp unsalted butter
1 cup flour
1 cup yellow cornmeal
⅓ cup turbinado sugar (Sugar in The Raw)
½ tsp salt
1 cup of heavy cream or half and half or milk (heavy cream will give you richest flavor)
½ cup of corn
1 tbsp raw honey (you can use regular honey as well)
A sprinkle of sea salt
In a mixing bowl, combine all the dry ingredients. Create a well in the middle of the bowl and add your eggs. Mix with a whisk until you get a paste. Add half your cream and whisk. When well combined, add the other half, and mix slowly so you don’t make a mess. Fold in your corn. In your cast iron skillet on medium heat, melt your butter and remove from heat. Add batter to your hot skillet and spread until even with a rubber spatula. Rap on the stove a few times to remove any air bubbles and make even. Bake for 20 minutes until bread is golden brown and spongy. When you touch the middle and it bounces back, it’s ready. While it’s still hot, spread the honey on top and sprinkle with sea salt. Serve warm.