Cast iron skillet cornbread
Over the years, I’ve posted a lot of desserts. I love them all, but I’m often asked what I actually eat for meals. To be honest, it’s a random mix of bowls of food and put together as meals. Ham and beans is my go-to comfort food. In my house, a large pot lasts throughout the entire workweek and on cold days it makes me happy and full. If it works in a bowl, I love it!
HAM AND BEANS
– 1 lb dried white or navy beans (about 2 cups)
– 2 tbsp olive oil
– 1 1/2 cups roughly diced carrot
– 1 cup diced celery
– 3/4 cup diced onion
– 2 tsp salt
– 1 tsp ground black pepper
– 1 ham bone/hock
– 1 4- to 6-inch Parmesan rind
– 6 cups chicken stock
Cover dried beans with water and soak for 6-8 hours. Once soaked, drain beans and set aside.
Over medium heat, warm olive oil in a 6-quart stockpot or Dutch oven. Sauté the carrot, celery, and onion with salt and pepper. Saute until the onion is translucent, 5 minutes.
Add soaked beans, ham bone, Parmesan rind, and chicken stock. Bring to a boil and reduce to a simmer. Cook until the beans are tender, 2-4 hours.
Once the beans are tender, remove the Parmesan rind and ham bone. Allow the beans to rest for 20 minutes so the liquid will continue to thicken. Remove any meat from the ham bone and add back to the beans. Alternatively, more ham can be added. Adjust beans for salt to taste and serve with cornbread.
CORNBREAD
– 6 tbsp unsalted butter
– 1 1/4 cups stone-ground cornmeal
– 1 cup all-purpose flour
– 1/2 tsp baking soda
– 2 tsp baking powder
– 1 3/4 tsp salt
– 2 tsp sugar
– 1 1/2 cups buttermilk
– 2 large eggs
Preheat oven to 375°F. Add butter to a 9-inch cast-iron skillet and place in the oven while preheating. Once the butter has completely melted and browned, remove from the oven, 10-15 minutes.
In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, salt, and sugar. In another bowl, whisk the buttermilk and eggs. Add the wet ingredients to the dry and whisk until combined. Pour immediately into the hot skillet.
Bake until the cornbread is golden brown and a skewer inserted in the middle comes out clean, 20-25 minutes. Remove from oven and cool 10 minutes before slicing.
