As I was downsizing for the second time in two years, I had to make some hard decisions about what kitchen equipment to keep and what to leave behind. Some items were easy to let go of — the extra fondue set and the heart-shaped waffle maker, for example.
But most difficult to deal with were the items that bumped up practicality against emotional attachment. I haven't used my grandmother's 9-inch cast-iron skillet in at least three years, but I decided I'd rather hang it on the wall than sell it at the yard sale.
Black and sturdy, that cast-iron skillet has seen almost 100 years of cornbread recipes, salmon cakes, Spanish tortillas, omelets and more. And hanging there, it seemed to beg to be used. So off the wall it came and into the kitchen I went.
Several batches of cornbread later, I came up with a hard-to-beat basic recipe. Today's recipe is a special twist on a basic loaf with caramelized onions and honey.
An 8-by-8-inch metal baking pan does just fine here, though it's a bit weaker on the crust. Seek out a 9-inch cast-iron skillet and cook some love into it. Maybe one day your grandchild will write about it, too.
Onion and Honey Cornbread
Makes 8 servings
2 tablespoons vegetable oil, divided use
½ cup thinly sliced yellow onion crescents
1 cup plain yellow cornmeal (not cornbread or meal mix)
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder (See Note)
2 eggs
2 tablespoons butter, melted
1¼ cups milk
1 tablespoon honey
Whipped honey butter, optional
1. Coat a 9-inch cast-iron skillet with a tablespoon of oil, covering the bottom and sides well. (See Note.) Add onion and drizzle remaining oil over onion and toss to coat. Spread onion pieces to cover the bottom of the skillet and place skillet in a cold oven. Preheat oven to 400 degrees.
2. In a medium bowl, mix cornmeal, flour, salt and baking powder. (See Note.) Set aside. In a separate bowl, whisk together the eggs, butter, milk and honey.
3. When oven is preheated and onions are beginning to caramelize, carefully remove the skillet and set aside. Pour wet ingredients into dry and stir just until mixed, about 15 to 20 strokes.
4. Pour batter into hot skillet, smooth top and carefully place in oven. Bake for 25 minutes, or until cornbread is lightly golden and springs back when touched. Remove; allow to cool 5 minutes. Invert on a serving plate and slice into wedges; serve, with whipped honey butter, if desired.
Note: An 8-by-8-inch metal baking pan may be used instead of the cast-iron skillet, but the crust will not be as thick as with the cast-iron.
Make sure your baking powder is fresh. Quick breads rely on the powder for its sole leavening power. Check the date on the bottom of the can.
Nutrients per serving: 209 calories (34 percent from fat), 8 grams fat (3 grams saturated), 57 milligrams cholesterol, 6 grams protein, 28 grams carbohydrate, 2 grams dietary fiber, 345 milligrams sodium.
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