This skillet cornbread with leeks is a major hit in my house. I love that I can incorporate this cornbread into so many of the meals I make for my family.

Skillet Cornbread with Leeks

My littlest guy Waylon hasn’t met an ear of corn he wouldn’t tackle and his little hands holding each side while he’s chowing down is pretty much the cutest thing you’ve ever seen.

I love corn so many different ways and especially love white Silver Queen corn, grabbing it right off the back of a pickup truck and rolled up inside a big paper bag to bring home and enjoy. Today I’m sharing a little something I made up myself, a recipe for Skillet Cornbread filled with fresh green leeks and kernels of corn right off the cob.

And, I hope I’m introducing you to one of my favorite Southern makers, Smithey Ironware out of Charleston, SC. I have quite the collection of cast iron these days, new and vintage pans and this one they shared with me has quickly become one of my favorites in the kitchen. And the little quail logo makes the pan such an iconic heirloom-in-the-making.

Cooking your cornbread in cast iron gives it a beautiful crispness to the crust that I just love. It also seals in the moisture inside the loaf, providing the perfect balance and texture especially, when smothered with a little pat of butter on top.

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Skillet Cornbread with Leeks

Author: Heirloomed Collection

Print Recipe

Description

This crispy, yet fluffy, cornbread goes the extra mile to be more than your average cornbread. Try this with some homemade honey butter.

Ingredients

Scale

1 1/2 cups yellow cornmeal
1 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1¼ teaspoons kosher salt
1 3/4 cups buttermilk
1 egg
4 tablespoons unsalted butter, cut into 4 pieces
1 bundle of fresh chives, chopped
2 green leeks, chopped

Instructions

Preheat oven to 425 degrees F.
In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and stir the batter together until completely combined.
Put butter in a 10-inch cast iron skillet and place in oven for 3 to 5 minutes to melt butter.
Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake about 20 to 25 minutes. Serve warm.

Isaac at Smithey Ironware sent over this skillet to try, so I was inspired to do a little cast iron cooking. These days, I’ve been putting leeks in everything I can – tossing them on the grill, putting them in risotto, and anywhere else I can think to, so I thought it was a natural fit for a hearty cornbread. Not to mention, my herb garden has a bunch of chives and its great to have them on hand to throw into recipes.

I love this dish because its hearty and a perfect side dish as the weather gets cooler, and pairs nicely with chili. You can also try a hot slice of this cornbread topped with some Herbed Butter or Honey Butter for even more added flavor. Love to know what meal you pair your cornbread with? #HEIRLOOMED

Pan from : Smithey Ironware

Cornmeal : Alabama King

heirloomed is a lifestyle brand with a mission of “keeping heirlooms around for another generation.” Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of “goods inspired by the past, for generations to enjoy” with an array of products and meaningful gifts including linen aprons, tabletop linens, art, ceramics and beyond. Learn more at www.heirloomedcollection.com.