Skillet cornbread is a Deep South classic that will sit equally well as a side to sweet or savoury dishes. This moreish polenta based skillet cornbread is made in a heavy based frying pan (also known as a skillet), which gives it a really crispy crust. It can be served straight out of the pan when warm for a truly delicious and irresistible side dish. The skillet cornbread has a caramelized layer at the bottom, which adds a wonderful sweetness to the bread. Rich, buttery cornbread is the ultimate side dish to serve with a beef chilli, or why not try serving it with fried eggs and avocado for a luxury brunch. It’s equally delicious as a sweet snack when drizzled with a little honey.
- 45g butter, plus 80g extra, melted
- 2tsp sugar
- 175g polenta
- 120g plain flour
- 3tbsp caster sugar
- 1tsp salt
- 1½tsp baking powder
- 240g (drained weight) tin sweetcorn kernels
- 125ml buttermilk
- 100ml beer
Preheat the oven to 220C. Heat a 23cm oven proof, heavy-based frying pan on a low heat in order to just melt the 45g butter, then remove from the heat and stir in the sugar.
In a large bowl, mix together the polenta, flour, caster sugar, salt and baking powder. Stir through the 80g melted butter, sweetcorn kernels, buttermilk and beer, and mix well to combine. Pour the mixture into the pan and bake for 35 mins until cooked through. Allow to cool for 15 mins before serving.