Post Saturday farmers’ market visit, you’re going to need some recipes for all of that freshly picked produce. A summertime classic is sweet cornbread, and Black Cat Farm’s very own Chef Eric Skokan gave us his special recipe. Served in Panzanella salad or with ribs and collard greens, it’s a perfect app for a night of grilling, camping out under the night sky or just as a midsummer night’s dessert.
*Expert Tip | With this recipe, it’s time to break out the cast iron.
Chef Eric’s Cornbread
Dry ingredients (or Black Cat Pre-Mix)
2 cups cornmeal
2 cups all-purpose flour
4 teaspoons baking powder
1/4 cup sugar or sweetener (i.e. maple syrup, honey)
2 teaspoons salt
4 eggs, beaten well
1/4 cup neutral-tasting oil (grape seed oil)
2 cups milk
Note: Eric says you can use whatever leftover dairy that you have in the house (i.e. half-and-half, cream, buttermilk).
1. Preheat the oven to 350 degrees.
2. Grease a cast iron skillet or baking pan for the cornbread.
3. In a bowl, combine and thoroughly mix the dry ingredients.
4. In another bowl, successively combine and thoroughly mix the wet ingredients.
5. In three or four batches, fold the dry mix into the wet mix, being careful to work the batter as little as possible, barely incorporating the dry mix into the wet one.
6. Pour the batter into the cast iron skillet or baking pan and place in oven.
7. When your kitchen smells like cornbread (12–25 minutes), remove the cornbread from the oven. Stick a toothpick in the middle from the oven, halfway down. If the toothpick is clean when retrieved from the cornbread, it is finished. If some batter clings to it, return the skillet or pan to the oven, wait five minutes and try again.