Deep Dish Skillet Cornbread & My Deviant Best Friend

8 Jun

My best friend is from Indiana.  She grew up in a tiny town and got kicked off the cheer squad for being too sarcastic.  Go team!  Many an afternoon have we spent driving the unnamed backroads looking for green tomatoes to fry and corn to steam and eat unbuttered; it’s that fresh and sweet.  I like to take the leftover ears and free the kernels.  The cobs make interesting paint brushes for the kids (and bio-degradable, too!) to use use outside.  I wrote more about cooking with Heather in my cookbook and since she and I are having dinner tonight after our book reading in NYC, I made cornbread for the family to eat while I’m away (for 18 hours!).   What foods remind you of your best friend?

Deep Dish Skillet Cornbread

2 cups cornmeal

2/3 cup wheat flour

1 tsp salt

1 tbsp baking powder

1 1/2 cups buttermilk

1/3 cup milk

1 egg

11 oz corn (fresh, frozen, canned)

2 tbsp sugar

2 tbsp coconut oil (or olive)

Oven to 450.  Spread coconut oil or olive in skillet.  Put skillet in oven to warm to 3 minutes.  Meanwhile, combine all ingredients in order and mix.  Take skillet from oven and tip extra oil into batter.  Stir batter and pour into hot skillet. Bake for about 30 minutes until cooked through and crispy on the sides (sides will pull away from skillet).  Tell your best friend to quit being so sarcastic already.

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