Food and Wine Magazine asked 15 of their favorite chefs for their go-to recipes for Fall. Tiffany Derry of Roots Southern Table in Dallas offered her famous Seafood Gumbo, which has been improved by each generation of women in her family. Cornbread is always on the table with it, and “whether you like sweet or savory cornbread, this one is delish.” I so agree.
A butter-coated cast-iron skillet is the key to a crisp golden brown crust. She suggests serving it with softened butter, honey and a dash of smoked flaky sea salt; and that just takes this to the next level. I baked this in the morning and let it sit out on the stove until dinner, when I returned it to the oven to reheat.
1 Tbs. unsalted butter
2 cups all-purpose flour (about 8 1/2 oz.)
1 cup yellow cornmeal (about 5 3/4oz.)
1/2 cup granulated sugar
2 1/2 tsp. baking powder
1 tsp. kosher salt
2 cups whole milk
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1 cup fresh or thawed frozen corn kernels (from 2 ears)
1/2 cup unsalted butter (4 oz.) melted
2 Tbs. chopped fresh jalapeno
2 large eggs, beaten
Softened butter, honey and smoked flakey sea salt for serving
Preheat the oven to 375 degrees. Heat a 10-inch cast-iron skillet over medium. Add butter, and swirl pan until butter is melted and bottom and sides of skillet are coated. Remove from heat and set aside.
Whisk together flour, cornmeal, sugar, baking powder and salt in a medium bowl. Make a well in the center of dry ingredients; add milk, cheddar, corn, melted butter, jalapeno, and eggs. Mix until batter is just combined. (Be sure not to overmix or cornbread will be tough.) Pour batter into prepared skillet, and spread evenly. Bake in preheated oven until cornbread is light brown on top and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool 5 minutes.
Cut cornbread into slices. Smear tops of slices with softened butter, drizzle with honey and sprinkle with salt, if desired. Serves 12
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