Tomorrow marks the fifth anniversary of the last time I published a recipe that features corn, so I figured it was about time to share another.
We don’t eat corn often in our house – usually only popcorn on movie nights, and maybe corn tortillas or tamales when visiting our local Mexican restaurant, or sometimes a bowl of grits on cold mornings. Corn is not a particularly nutrient-dense food, but I think it’s a fine ingredient in the context of a nutrient-dense diet filled with all sorts of other good stuff – much like my take on eating rice.
As I develop recipes for cookbook #3, I’ve been experimenting with other corn dishes, and this Southern-style cornbread recipe is far and away my new favorite. First, I like to cook with the same stone-ground grits I use for making my own grits, so that I don’t have a million varieties of corn taking up space in my cupboard. I also love the heartiness, and slight grittiness, of grits-based cornbread – this is a far cry from the muffin-like cornbread you’ll find in the North.
But my favorite aspect of this skillet cornbread is its fleeting nature; right out of the oven, this cornbread is divine, but after an hour or so, its beauty wanes. This is the perfect dish to enjoy amongst friends, with big knobs of butter, and generous drizzles of honey.
Skillet Cornbread (Gluten-free)Servings: 8
Time: 40 mins
2 cups (11 ounces, 315g) stone-ground yellow grits
- 1 tsp kosher salt
- 1 ¼ tsp baking soda
- ¾ tsp cream of tartar
- 2 eggs
- 2 cups buttermilk, whole-milk buttermilk preferred (see note below)
- 1 tbsp honey, more for drizzling
- 1 stick (8 tbsp) butter, more to serve