DORIE GREENSPAN’S QUICK CORNBREAD.
Another recipe from the book which I found on-line here.
I made a half recipe in an 8” cast-iron skillet – no add-ins or toppings, but I did use both fine and coarse cornmeal (about 70/30 respectively). I love the efficiency of melting the butter for the bread in the same skillet in which you bake, and I like almost any recipe with buttermilk.
Handily, the bread baked at the same temperature as a fish I cooked for dinner tonight. I pulled out the finished bread, stuck in the pan-seared filet, and about 7 minutes later dinner was ready. The cornbread still was warm.
I love the simplicity of this recipe, and it makes a pretty good, moist, not too cakey cornbread. We have half of it leftover for breakfast tomorrow, which we’ll enjoy toasted with a slice of fried ham. I don’t make cornbread often, so the bar is fairly low, but we liked it and I’ll make it again.
