Honey Cornbread
Having a fellow firefighter reach out to ask a culinary question that I can actually answer always amazes me. This FF, who shall remain nameless per his/her request to avoid persecution at their firehouse, asked what on earth is so special about cast iron. It seems that with every Firehouse, a set of cast iron skillets are included. I’ve been in many a Firehouse on the west coast and in the south and sure enough, every station had at least one skillet. It is the Firehouse kitchen’s lowest common denominator.
Through the years, I have found that I can cook anything on cast iron, including eggs. Note that the only thing one cannot do in a cast iron skillet is boil water (leads to rust). The fear that I have found that most have with cast iron is the whole “seasoning issue”. Questions such as how to begin the seasoning process, how to maintain the seasoning, how to clean it without damaging the seasoning, etc. I’ll refer to the experts when it comes to these questions, Lodge and Griswold. They are probably the most respected makers of high quality cast iron skillets. There is also the world of enamel cover cast iron (ALA- Dutch Ovens). The famous (and expensive) Le Creuset usually comes to mind, but Lodge, Mario Batali, and even Kirkland (which is what I have at home) make high-quality enamel cast iron.
In a nutshell, cast iron heats a tad slower but the heat diffuses more evenly allowing for less stirring (or fancy flipping). It is oven-proof able to handle very high temperatures without valuable cooking surfaces burning (think Teflon covered pans). Coincidently, the pan stays warmer longer making it ideal for placing it at the dining table to allow its content to remain warmer longer. It is remarkably easy to clean as only hot water and occasionally some salt (Kosher) is needed to clean it. Dry it completely over the stove and season it with a small amount of fat (oil).
So, to highlight the perfect cooking vessel that is the cast iron skillet, I am going to share with you a time tested cornbread recipe. Easy to make, using primarily staple items and needing no more than 30 minutes, it serves as a great partner to many a soup, stuffing, and chili. Indulge!
Fuel
Cornbread
Cornmeal (1 Cup)
Flour (1 Cup)
Sugar (⅓ Cup)
Honey (⅓ Cup)
Butter (¼ Cup or a whole stick melted + 2 Tbs)
Corn Kernels (⅓ Cup)
Buttermilk (1 Cup)
Eggs (2)
Baking Soda (½ tsp.)
Salt (½ tsp.)
Jalapeno (minced)
Whipped Honey Lime Butter
Butter (⅛ cup or ½ a stick softened)
Honey (1 Tbs.)
Lime Zest (1 tsp.)
Salt (¼ tsp.)
Tools
Cast Iron Skillet (10-12”)
Bowl (3)
Hand Mixer (Yes, a power tool)
Whisk
Spatula
Tactics
To assemble the cornbread, preheat the oven to 350°F and place the cast-iron skillet in to pre-heat. Place the cornmeal, flour, sugar, baking soda, and salt into a bowl and mix to combine. Add the corn kernels and mix to coat. In another bowl, add the melted butter and honey and mix until combined. Add the eggs and mix till a smooth consistency is reached. Add the buttermilk and stir to combine. Add the dry fuel to the wet fuel and slowly mix till all the dry fuel is combined. Try to avoid overworking the mixture (gluten formation) so as to avoid making it tough. Meanwhile, add the additional butter to the preheated cast-iron skillet in the oven for two minutes then remove. Add the cornbread mixture to the skillet and level with a spatula. Bake for 20-25 minutes or until a toothpick is inserted and comes out clean of batter. Remove and allow it to cool for 5 minutes. Slice in the skillet and serve warm.
To assemble the whipped butter, place all the ingredients into a bowl and using a hand mixer, whip for at least 30 seconds but no more than 2 minutes until desired smoothness is achieved.