Appetizer

Cast-Iron Skillet Cornbread

Original recipe by: ?

Ingredients

1/2 cup oil-packed sun-dried tomatoes, oil drained

1 ¼ Cups all-purpose flour

1 Cup fine-grind cornmeal

1 Tablespoon baking powder

1 ½ Teaspoons kosher salt

4 Large eggs

1 ½ Cups canned creamed corn (from one 1 5-ounce can)

1 4.5-Ounce can mild green chiles, drained, chopped

1 ½ Ounces mild white Cheddar, grated (about ¼ cup)

1 ½ Ounces Monterey Jack, grated (about ½ cup)

¾ Cup unsalted butter (1 ½ sticks), room temperature

2/3 Cup sugar

Nonstick vegetable oil spray

10-inch cast-iron skillet (measure from the rim)

Instructions

  1. Place rack in middle of the oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400 degrees. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowel to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.

  2. Mix butter and sugar in a large bowl with a wooden spoon just until batter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.

  3. Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.

Servings: 8

Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.