Dorie Greenspan’s Quick Cornbread

By Leite's Culinaria

Ingredients

1 stick (4 oz) unsalted butter
1 3/4 cups fine-grain cornmeal
1/4 cup all-purpose flour
1 to 2 tablespoons granulated sugar (optional)
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper (or more if needed)
Pinch or more of cayenne pepper
2 large eggs
1 3/4 cups buttermilk (shake well before measuring)
About 1/2 cup shredded Cheddar or Monterey Jack cheese for topping (optional)
4 to 6 strips cooked bacon (finely chopped)
1 cup corn kernels (frozen or canned, drained if necessary and patted dry)
1 small jalapeño pepper (trimmed, seeded and finely chopped)
4 scallions (trimmed and finely sliced)
3 or 4 tablespoons minced fresh herbs (such as parsley, cilantro, dill and/or rosemary)

Prep Time20mins
Cook Time20mins
Servings8

Instructions

Place a rack in the center of the oven and preheat to 400°F (205°C).

If you’ve got a 9- to 10-inch (23-to-25 cm) cast-iron or another oven-going skillet, place it on the stovetop. If you’re using a 9-inch (23 cm) deep-dish pie plate or a 9-inch (23 cm) square baking pan, set it on the counter.

If you’re baking in the skillet, put the butter in the skillet, turn heat under the skillet to medium and melt the butter.If you’re baking in a pie plate or baking pan, melt butter in the microwave or in a small saucepan, then pour into your baking pan.

In a large bowl, whisk cornmeal, flour, sugar, if using, baking powder, salt, baking soda, and both peppers together.

In a separate medium bowl, beat the eggs and whisk in the buttermilk. Pour mixture over the dry ingredients and use a flexible spatula to stir, stopping before the batter is fully blended.

Grab skillet or baking pan and carefully swirl the melted butter around so that it coats the sides of the pan (or do this with a pastry brush). Pour butter into the bowl with the batter and mix. If you want add-ins, stir them in now.

Pour batter into skillet or baking pan and sprinkle top with cheese, if using.

Bake until a tester inserted in the center of the bread comes out clean and the cornbread is golden, 20 to 25 minutes.

Place skillet or pan on a rack (or trivet) and serve now or later. The bread is good steaming-hot or at room temperature.