Today took off to the Southwest and did up a skillet cornbread from page 322.
Jeff and I really enjoyed this recipe. In fact, Jeff liked it so much he said “I like Martha’s cornbread recipe better than yours!” I can’t help but wonder why men say things like that when their wives are within inches a of big, heavy cast iron skillet? Ah, but I jest! This is better than my cornbread recipe and I’m woman enough to admit it. I did get a bit creative with this cornbread. I added some extra spices to the batter, a little cayenne and some freshly grated ginger. Instead of adding jalapeños directly to the batter, I did up a topping of caramelized onions and jalapeños; by caramelize, I don’t mean I simply browned them, I cooked down them with some butter and about a tablespoon of sugar until it had a nice brown, sugary glaze, threw in the jalapeños in the last few minutes and deglazed the pan with a splash of orange liqueur. The topping was sweet and spicy and the cornbread had subtle tang and a fantastic texture!
The book notes that this skillet cornbread is traditionally served with a Southwestern barbecue. I think that would also make a perfect accompaniment for a big brunch with a western omelette, strong espresso and some spicy bloody marys. Mmmmm…that sounds good, I’m going to have to try that sometime soon!
