Cornbread
★★★☆☆
Ingredients
- 2 cups sugar (473 ml)
- 11 ounces unsalted butter, cut into 1-inch cubes (312 g)
- 1 tsp kosher salt (4.9 ml)
- 1 1/3 cups all-purpose flour (315 ml)
- 1 1/3 cups cornmeal (315 ml)
- 3 Tbsp baking powder (44.4 ml)
- 11 eggs
- 2 (14.5-ounce) cans cream-style corn
- 9 ounces (2 cans) green chilies, chopped and drained well (255 g)
- 1 1/3 cups shredded Jack & Cheddar cheese blend (315 ml)
Instructions
- Preheat the convection oven to 325°F (160°C) with the fan on. Preheat three 8-inch cast iron skillets (or one 8-inch and one 10-inch) in the oven for 20-25 minutes. \n2. Beat butter and sugar in a mixing bowl using the paddle attachment until marble-sized butter balls form, about 1 minute. Scrape down sides and mix for 30 more seconds.\n3. Transfer the mixture to a large stainless-steel bowl. Add wet ingredients and cheese. Mix by hand (using gloves) for about 30 seconds.\n4. Whisk together salt, flour, cornmeal, and baking powder in a separate bowl. Gently fold the dry mix into the wet mix using a rubber spatula, scraping along the bottom and folding into the eggs.\n5. Remove hot skillets from the oven. Spray each with pan spray. Divide batter evenly among skillets.\n6. Return skillets to the oven immediately. Bake for 35 minutes.\n7. Check for doneness by inserting a wooden skewer. Brush the top of each cornbread with melted butter and let rest for 10 minutes before serving.
Wine Pairing: Fruity White (Riesling) — Suggested pairing: Riesling.