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Skillet Pinon Cornbread
Breads

Make and serve this tasty cornbread in a cast iron skillet - the buttermilk, sage, pinon nuts and onion added to the corn all give it great flavor.
 
1/2 cup butter, melted
2 Tablespoons canola oil or vegetable oil
1/4 cup warm water
1/2 cup buttermilk
2 eggs
 
1-1/4 cups yellow cornmeal
3/4 cup bread flour
2 teaspoons baking powder
1/2 teaspoon salt
 
1/2 cup pine (pinon) nuts, toasted *
1/2 cup corn kernels (fresh roasted or use canned if fresh
   is unavailable)
15 fresh sage leaves, chopped
1 small yellow onion, finely diced
 
Preheat the oven to 400.

Whisk together the melted butter, oil, water, buttermilk, and eggs in a mixing bowl; set aside. Combine the cornmeal, flour, baking powder and salt and sift into a separate mixing bowl. Add the dry ingredients to the wet ingredients and mix until completely incorporated. Stir in the pine nuts, corn kernels, sage and onion until incorporated.

Coat a 10-inch ovenproof cast iron skillet with softened butter (about 2 Tablespoons) and heat in the oven for 5 minutes.

Remove the hot skillet and pour the batter into it. Bake for 18-20 minutes, or until a paring knife or toothpick comes out clean when inserted in the center. Remove the skillet from the oven and let cool slightly. Serve out of the skillet.
 

Yields 12-14 servings

* To toast pine nuts, place in a dry skillet over hot burner and stir constantly for 1-2 minutes or until golden in color.

Recipe is adapted from Flavored Breads, Recipes from Mark Miller's Coyote Cafe.