Zinfandel Restaurant's Skillet Cornbread

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Yellow cornmeal (preferably stone-ground)
3/4 teaspoon	3.8ml	Baking soda
1/2 teaspoon	2.5ml	Coarse salt
2 teaspoons	10ml	Eggs (large)
1 3/4 cups	414ml	Well-shaken buttermilk
1/2		Unsalted butter - softened
		Buckwheat Honey Butter
1		Softened unsalted butter
2 tablespoons	30ml	Buckwheat honey
		= (or use pure maple syrup)

Recipe Instructions

Preheat oven to 425 degrees. Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat.

Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk.

Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.)

Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. (The batter does not have to be smooth -- a few small lumps are good.)

Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes. Serve with Buckwheat-Honey Butter.

For the Buckwheat-Honey Butter: Combine both ingredients.

This recipe yields 8 servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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