Hot Skillet Cornbread by Barbara

Hot out of the Oven, Ready to Slice

Wish I could remember who told me about this technique!  You pour the batter into a very hot pan before baking.  I used a 12-inch cast-iron skillet and a favorite cornbread recipe by chef Tom Douglas.  

---Barbara

Hot Skillet Cornbread 

1-2 T. butter for the skillet

1 cup all purpose flour
3/4 cup medium-ground yellow cornmeal
1/2 cup grated pepper Jack cheese
red pepper flakes (optional, my addition)
1 t. baking powder
1 t. salt
2 large eggs
1 cup milk
3 T. honey
1/4 cup (1/2 stick) unsalted butter, melted

Preheat the oven to 425 degrees.  

Combine flour, cornmeal, cheese, baking powder, and salt in a large bowl.

Add the red pepper flakes, or skip this step if you don't want any heat.

Melt the butter and let it cool.  (I used the microwave for this. About 20 seconds.)

In another bowl, whisk together the eggs, milk and honey.

Add the wet ingredients to the dry ingredients, stirring until just combined.

Add the melted butter and stir into the mixture.

Preheat the skillet in the oven for 5 minutes or until very hot.  

Carefully, open the oven and grease the pan with butter on all sides.  I used a stick of butter and rubbed it all over, which was probably 1-2 T. in total.  Be generous.

Quickly, pour into the prepared skillet and bake until a toothpick comes out clean, 12 to 15 minutes. Check on it after 10 minutes.   

Remove from oven and let cool in skillet until firm enough to cut.  About 10 minutes.

Slice in the pan.  Or you can invert it onto a cutting board and slice.

It will be thin -- about 1.5 inches in height but cooked through, a deep golden brown on the bottom, and very tasty.  

Cut them into squares, or cubes to use for Etta's Cornbread Pudding, or 1x2" fingers to dip in soups.

Note:  If you want thicker slices, then use a smaller skillet then bake longer.  

B