SARAH JANE SANDERS_SMILEY PETE_RONA-26
Cornbread can be simple. This cornbread, however, is ... arduous. It just is. Yet, like all cornbreads worth their crusts, this one can be changed, altered, added and subtracted until it wouldn’t recognize its own face in a shiny mirror. What follows is a good starting point. Feel free to modify based on what you have on hand. These ingredients yield a savory, moist, vegetarian, gluten-free cornbread.
For one 9-inch cast iron skillet, which serves 6 - 12, depending on hunger levels and what else you serve for supper:
Preheat oven to 375 degrees:
• Put ½ cup unsalted butter in your 9-inch skillet.
• Put your skillet in the oven and melt the butter. If the butter “browns” a little, that’s a flavor bonus.
Cook in a separate heavy skillet over medium-low heat for 10 minutes, stirring occasionally:
• 1 tablespoon olive oil or butter
• 1 finely chopped medium yellow or white onion
• 2 tablespoons or more chopped jalapeño or other hot pepper; substitute sweet peppers or leave peppers out completely if you wish.
• 1 cup fresh or frozen corn kernels
Mix together in a large bowl:
• 2 ½ cups unbolted (coarsely ground, unsifted) white cornmeal
• Coarsely ground black pepper, up to 1 tablespoon, according to taste
• 1 tablespoon baking powder
• ¼ teaspoon soda
• 1 ½ teaspoons finely ground salt (like regular table salt) or 2 ½ teaspoons kosher or coarse sea salt
• 1 cup grated or cubed sharp cheddar, Asiago or Gruyere
• ½ cup grated Parmesan; save a couple of tablespoons for sprinkling on top.
Whisk together in a medium bowl until well blended:
• 1 ½ cups buttermilk
• ½ cup cottage cheese as tart and as close to dry curd as possible
• ½ cup sour cream
• 2 Kentucky eggs
• 1 teaspoon sorghum (completely optional –– it’s an “encourager” for the naturally sweet tastes in the savory batter)
Method
1. Add the liquid mixture, cooked vegetables and melted butter to the big bowl of dry ingredients. Stir thoroughly. The batter will be thick.
2. Pour batter into the hot skillet (sizzle!). Sprinkle with the reserved Parmesan.
3. Place on your oven’s lowest rack.
4. Bake for about 40 minutes, until thoroughly, deeply golden brown. Better to err on the side of overdone than underdone, as more cooking adds more crunch and ensures the center will cook through. An instant-read thermometer inserted in the center should read 190 degrees or higher.
5. Choices for serving: Use a spatula to help slide the cornbread out onto a platter or simply serve wedges straight from the skillet.
6. Refrigerate leftovers for up to a week or freeze them for up to six months. Cut leftover wedges open horizontally and toast them slowly in a toaster oven for even more crunch.