11.11.11 That’s a pretty cool date. Someone might be getting married today. Or someone might be celebrating a birthday. It might even be someone’s lucky day, or better yet our lucky day. I’m totally calling it. We should play some lotto, or jump on the next plane to Las Vegas. I have a girlfriend headed their this weekend, and she’ll probably have lady luck on her side. Win some big money Elisa!!
If by chance you are like me, you are busting out all your Thanksgiving magazines and combing over recipes to prepare for the big turkey day. Thanksgiving will be here before we know it. I’m already on the turkey day countdown! I’m very thankful to celebrate the big feast twice. PALS-giving with my group of college friends and Thanksgiving with the family. Oh how I love Thanksgiving, and anytime that I get to sneak in more turkey and pumpkin pie – I’m all about it. It’s the absolutely the best holiday (eating day) of the year.
One of my many favorite side dishes to enjoy is cornbread stuffing. I like making my own batch of cornbread a couple days before and adding it to the mix. Typically, I have cheated and used a box corn mix with a couple add-ins. However, I just discovered this recipe when I had a cooked a batch of my California tri-tip chili and it was absolutely heavenly. Lorenzo and I fell head over heels over this skillet yumminess and it will be the only recipe I plan on using whenever we want cornbread and I do plan on using it when I prepare cornbread stuffing. It’s super easy to prepare and tastes oh-so delicious. It’s not your typical dense cornbread but it’s almost cake-like. Bonus points, no extra butter or honey is needed. Nom.
Happy lucky Friday to you all!!
Creamed Corn Skillet Cornbread
Adapted from da man – Alton Brown
Ingredients: 2 boxes of Jiffy cornbread mix or 2 1/2 cups of yellow cornmeal 1 teaspoon kosher salt 2 tablespoons brown sugar 1+ tablespoon honey 2 teaspoons baking soda 1/2 teaspoon baking powder 1 cup buttermilk 2 eggs 1 can of creamed corn 2 tablespoons unsalted butter
Preheat the oven to 425 degrees. In a medium bowl, combine the jiffy cornbread, salt, brown sugar, baking powder, and baking soda. Whisk to combine. In another medium bowl, combine the buttermilk, eggs, and creamed corn and whisk to combine. Slowly add the dry ingredients with the wet ingredients until combined. Place a large 10 inch cast iron skillet on the stove top over medium high heat. Add the unsalted butter and melt. Pour the batter into the skillet and swirl in the honey over the batter. Place skillet in the oven. Bake for 20 to 25 minutes, until the cornbread is golden brown and springs back upon touch. Serve immediately. No extra butter or honey needed, only if you want it.
Yield: 8 large servings
Review: A tasty sweet cornbread that you will absolutely love. Make a double batch just in case because my husband would have eaten the entire skillet if I had let him. It’s that good!!