A little something to soak up all those soups with.
Yes, yes. This was supposed to fall under the category of “lighter fare” because it’s winter and winter foods are so heavy. Doesn’t your gut need a little rest?
Then Thanksgiving came along and I was tasked with cornbread stuffing for a Friendsgiving. I also started a big argument about “stuffing” vs “dressing” in which all parties felt like they won but really we didn’t solve anything. But I digress.
When I made the stuffing, the cornbread was SO GOOD that I really didn’t want stuffing… I just wanted the cornbread. I gotta tell you, this cornbread is pretty damn delicious for a flourless recipe. It’s a new house staple. And, it’s baked in a skillet which means the cornbread is in pie pieces, which is different and fun. Despite the extreme amounts of fat in this recipe, it’s still good with a heavy pat of butter melted on it.
When I made this recipe I ran out of buttermilk and had to substitute some cream. I think either or will work fine. Also, feel free to omit the jalapenos if you don’t do spicy. Yes, I’ll judge you secretly on the inside for being afraid of a little jalapeno.
Pair this alongside your favorite soup!
- 1/4 pound smoked venison sausage diced
- 3 cups cornmeal
- 2 tsp kosher salt
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 tbsp sugar
- 2 1/2 cups buttermilk, cream or a mix of the 2
- 1 1/2 sticks melted butter 2 tbsp separated
- 3 jalapenos finely chopped
Preheat the oven to 375 and place a cast iron skillet in the center rack. Whisk together the dry ingredients. In a separate bowl, whisk the egg and and while constantly whisking, drizzle in all but 2 tbsp of butter.
Add all the wet ingredients to the dry ingredients and the chopped jalapenos and mix until just combined, being careful not to over mix. Pull the skillet out of the oven and pour the remaining butter in the pan, using a hot pad to swirl the butter around the entire bottom and the sides.
Pour the batter into the skillet, smoothing the top with a spatula. Bake about 45 minutes, until the top is starting to brown and a toothpick inserted comes out clean. Let cool about 15 minutes before serving.
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