Name: Skillet Cornbread with Leeks
Ingredients: 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

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.