Blistered Cabbage Skillet Cornbread
This Blistered Cabbage Skillet Cornbread delivers exactly what it promises - Southern-style cornbread baked in a skillet coated with blistered cabbage.
Equipment
- 10-inch cast-iron skillet
Ingredients
- 1 ½ cups 2% or whole milk
- 2 tbsp lemon juice
- 3 large leaves of savoy cabbage
- ½ cup unsalted butter
- 1 ½ cups medium ground cornmeal
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp kosher salt
- 3 large eggs room temperature
- ¼ cup + 1 tbsp honey
Instructions
- Preheat the oven to 375°F.
- In a large spouted measuring cup, combine the milk and the lemon juice. Set aside to curdle.
- Bring a half-full pot of water up to a boil. Place a steaming basket over top and add the cabbage leaves. Cover the basket and steam until the leaves and flexible and turn a brighter shade of green. Pat the cabbage dry and set aside to cool.
- Place the butter in a large cast-iron skillet over medium-low heat. Heat the butter until melted and gently cook until the butter turns amber and smells nutty. Rely on the smell more to be your guide. The dark bottom of a cast-iron skillet will make it difficult to determine the color. Pour the brown butter into a small bowl and set aside.
- In a large bowl whisk to combine the cornmeal, flours, baking powder, baking soda, and salt. Pour in the milk you set aside earlier. Add an egg and stir to combine before adding the next egg. Repeat with the remaining egg. Finally pour in the honey and the brown butter and stir.
- Line the still hot cast-iron skillet with the reserved cabbage leaves and pour the cornbread batter over top. Transfer the skillet to the oven and bake for 25-35 minutes or until a toothpick can be inserted in the center and removed cleanly.
- Leave the cornbread to cool in the skillet for 10 minutes before inverting it onto a large plate. Slice into squares and enjoy warm with beans, brisket, or both.