I had this recipe for ages, finally decided to make it because it had no APP flour and I had buttermilk to use up. According the description, it is the skillet cornbread from a restaurant called The Dabney in DC, and uses a coarse grind of cornmeal to give it a grainy crumb.
Skillet Cornbread with Chives
8 servings
2 cups coarse-grind cornmeal
2 TBSP sugar (optional, the restaurant doesn't use it but Bon Apetit staffers preferred it in)
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 large egg
1 1/2 cups buttermilk
1 TBSP vegetable oil
1/2 cup unsalted butter, room temp
2 TBSP finely chopped chives
flaky salt for serving
Instructions
1. Place a rack in the middle of oven and set 10" cast iron skillet on rack, preheat to 450.
2. Whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
3. Carefully remove skillet from oven, add oil, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact).
4. Bake cornbread until top is golden brown and center is firm 15-20 minutes.
5. Let cool 15 minutes before serving.
6. Spread butter over cornbread, top with chives and sprinkle with sea salt.
My notes:
1. Used a combo of regular cornmeal and polenta from grist and toll like 1.5 to .5
2. I opted to use sugar, and obviously used oil instead of lard
3. I didn't go for the chives. I also just didn't have it in me to spread to an entire stick of butter on top.
4. Overall, the grainy quality is quite nice, and when eating warm with soft butter, this is rather yummy. However, it is dry, and I'm sure will get only more so over the next few days. I think this cornbread is meant to be eaten as one would in a restaurant-- served shortly after being baked, with generous pats of butter.
5. Probably would not make again unless I ran out of APP
