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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is the perfect accompaniment to rich French or Italian style stews and slow-roasted meats. Or eat it for breakfast! Make it ahead and take camping or to a picnic. Italian-Southern fusion comfort food at its best! Recipe adapted from Sally Schneider. Ingredients:
1 1/2 cups cornmeal |
1 cup grated parmigiano-reggiano cheese |
1/2 cup flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
3/4 teaspoon salt |
fresh ground black pepper |
1 3/4-2 cups buttermilk (or equal proportions of milk mixed with plain yogurt) |
1 egg, beaten |
2 -4 tablespoons unsalted butter |
Directions:
1. Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
2. Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
3. Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
4. Enjoy!
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