skillet cornbread

Ingredients:

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200g fine yellow polenta
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100g all purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp sea salt 
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1/2 cup unsalted butter
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1/4 cup honey
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1 cup buttermilk, room temperature	
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1 large egg, room temperature
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7 pikopiko / fiddleheads 
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Method:

1. Preheat an oven to 175c fan bake.

2. Grease a cast iron skillet with a small amount of butter or baking spray.

3. Combine the polenta, flour, baking powder, baking soda and salt into a small bowl and set aside.

4. Place the butter and honey into a small saucepan. Melt together on a medium heat, stirring occasionally so that it doesn’t burn to the bottom of the pot.

5. Pour the melted butter and honey into a large mixing bowl then stir in the buttermilk.

6. Next, whisk in the egg. The mixture should be nice and smooth.

7. Gently whisk in the dry ingredients that you set aside earlier.

8. Using a spatula, pour the batter into the skillet and garnish with pikopiko.

9. Place the skillet into the oven and bake for 25-30 minutes. To test if the cornbread is done, gently press the top of it. If it springs back, it’s ready.

10. Take the cornbread out of the oven and slide it out of the skillet. Slice it up and serve with a little butter and a pinch of salt.

Notes:

Cornbread is lush served with smoky beans, chowder, braised greens and more.

You can use store bought buttermilk but it’s super easy to whip up at home. To make your own, add one tablespoon of fresh lemon juice to one cup of milk. Stir well then set aside at room temperature for 15 minutes. It’s ready to use when the milk has thickened and looks slightly curdled.

I garnished with a handful of pikopiko but you can use whatever you have in the house. Or go no garnish styles and leave the bread nude. It’s totally up to you, just have fun with it .