Skillet Cornbread With Sorghum Butter by Carla Hall

My granny was a wonderful cook and would always make cornbread for Sunday suppers when we would visit her. She would wait until we arrived before starting on the dish, so every time I see the batter bubble, roll up the sides, and then hear that crackle and sizzle, I get nostalgic. Almost everything is sweeter in the South—the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing

Instructions

1. 1

   Preheat the oven to 425ºF (220°C). Heat a 12-inch (30 cm) cast iron skillet in the oven until very hot.

2. 2

   Make the creamed corn: In a food processor, combine the corn and heavy cream and pulse until coarsely blended.

3. 3

   Make the cornbread: In a medium bowl, combine the cornmeal, baking powder, and salt.

4. 4

   In a small bowl, whisk together the eggs, sour cream, creamed corn, and ½ cup (120 ml) oil.

5. 5

   Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour in the batter and smooth the top. The batter will begin sizzling right away.

6. 6

   Bake the cornbread until golden and a cake tester inserted in the center comes out clean, 22-25 minutes.

7. 7

   Make the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum syrup and salt until fully incorporated.

8. 8

   Serve the cornbread hot or warm with the sorghum butter alongside.

9. 9

   Enjoy!

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