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

1 1/2 cups yellow cornmeal

1 cups all-purpose flour

1 tablespoon granulated sugar

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

Preheat oven to 425 degrees F.

In a medium bowl, whisk together the cornmeal, flour, sugar, 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.

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cutting fresh leeks for cornbread / heirloomed
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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. 

cast iron skillet cornbread recipe / heirloomed
slice of skillet cornbread / heirloomed
herbed butter on skillet cornbread / HEIRLOOMED
fresh skillet cornbread with herbed butter recipe / heirloomed
cast iron skillet cornbread with herbed butter / heirloomed recipe

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

 

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cast iron skillet corn bread recipe / heirloomed

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