RECIPE: Skillet Cornbread With Leeks
Add a fun twist to your cornbread with this recipe from Ashley Schoenith. Enjoy!
This recipe comes to us from The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations by Ashley Schoenith.
Skillet Cornbread with Leeks
"This crispy-yet-fluffy cornbread goes the extra mile to be more than your average cornbread. The leeks pack a mighty punch of flavor." — Ashley Schoenith
Ingredients
- 1½ cups yellow cornmeal
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1¼ tsp kosher salt
- 2 green leeks thinly sliced
- 1¾ cups buttermilk
- 1 large egg
- 4 tbsp unsalted butter cut into 4 pieces
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and leeks.
- In a large measuring cup, whisk together the buttermilk and the egg. Pour the buttermilk mixture into the dry ingredients and stir the batter together until completely combined.
- Put the butter in a 10-inch cast-iron skillet and place in oven for 3 to 5 minutes to melt the butter.
- Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the prepared skillet. Smooth the top and bake 20 to 25 minutes.
- Serve warm.
Notes
Recipe excerpt from The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations by Ashley Schoenith. Photography by Heidi Harris. Reprinted by permission of Gibbs Smith Books.
Nutrition
Calories: 221kcalCarbohydrates: 32gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 465mgPotassium: 187mgFiber: 3gSugar: 3gVitamin A: 534IUVitamin C: 2mgCalcium: 101mgIron: 2mg
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