Skillet Cornbread

I love cornbread just about anyway you serve it, but Jim was never a fan until I fed him this combination. Now he loves it as much as I do, which makes me very happy!

The buttermilk and the leeks are the most essential part of the flavor.

Skillet Cornbread

196 grams Cornmeal
117 grams all purpose flour
50 grams sugar

1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon King Arthur pizza flavor (optional, but a very nice flavor).
342 grams buttermilk
2 eggs lightly beaten
8 tablespoons unsalted butter melted
1 cup leeks whites and light green parts, thinly sliced
1/2 cup sharp cheddar cheese grated
2 jalapeños, minced
6 slices thick sliced bacon fried and crumbled

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

Combine all of the dry ingredients, then stir in the leeks, cheese, jalapeños, and bacon.

Whisk the buttermilk and eggs. Whisk in the melted butter. Fold into dry ingredients.

Carefully remove the hot skillet from the oven. Coat the bottom and sides of the hot skillet with a tablespoon of bacon grease. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Your feedback is always welcome! If you have a question, I will respond to it here.