Archive | 10:59 pm

Skillet Cornbread

17 Oct

One of two things happen when I go to a restaurant. I either walk away inspired, enlightened, mobilized and ready to create or I am disappointed, frustrated, and motivated to give a makeover. This past weekend a group of friends and I stumbled upon a BBQ house in downtown Philly. Before completely insulting this joint’s claim to be a provider of a true American staple, I will give them one plus up on the score card for the following: they had the best selection of canned craft beers I have ever seen. Although the brisket was too fatty, the pulled pork average, and the portion size a disgrace, the real disappointment of said BBQ house was the cornbread. If I order a simple appetizer of this crumbly starch, I expect the chef to concoct a pan beyond modest proportions with crispy and buttery edges whilst maintaining the moist and slightly flaky center. Is that too much to ask? Having lived in Texas for a year, my chances of appreciating most imitations of this southern culinary expression went out the window years ago. The pathetic display that arrived at the table could not be described any other way than so firmly said in The Princess Bride by Vizzini, “Inconceivable!” OK so maybe I’m being a bit dramatic but nonetheless, this event did inspire me to recreate a skillet of cornbread as I did so tonight. I’d highly recommend pairing the bread with this recipe I created about a year ago. Eat Well With Wine Chili Recipe

Skillet Jalapeno Cornbread

  • 1 box of jiffy cornbread mix
  • 1 egg
  • 1/2 can creamed corn
  • 1 jalapeno chopped finely
  • 1/2 cup milk
  • 1/2 cup apple sauce
  • optional: a few tablespoons of honey or sugar to sweeten
  • 3 tbsp butter to coat pan and butter top
Heat oven to 450 degrees. In a bowl, whisk the egg and then combine all ingredients except the butter. Butter a medium skillet and pour in the batter. Bake for roughly 20 minutes until golden brown and test with toothpick to make sure it’s cooked through. Butter the top and serve.
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