And sometimes, accidents are too.
Because it is solely by accident that this cornbread recipe came about. The other night I decided to make a quick skillet cornbread to go with a Tanjin crusted chicken and salsa that I was making for dinner. Like most cornbread recipes, it’s very easy. Pre heat the oven, plop a cube of butter in a cast iron skillet and let it melt in the oven while you assemble the dry and wet ingredients.
Easy peasy, right? So easy it sort of got away from me. There I was in the kitchen happily assembling my ingredients, catching up with my husband on the events of the day and … forgot about the butter.
Oops! But I was in luck …. it hadn’t burned but browned and although the idea hadn’t occurred to me I thought “hmmm… this could be good!” (Duh… when is brown butter NOT good??) So I pulled the skillet out of the oven, finished assembling the wet ingredients (to which I added a healthy dollop of some good bourbon) stirred it into the dry ingredients , poured it into the skillet and popped it back in the oven.
About 30 minutes later, out came the bread … and oh, the smell!! Sweet corn with an underlying nuttiness…. my fingers were crossed that it would taste as good as it smelled!!!
The verdict was… “oh yeah”.. and a new favorite cornbread recipe has been crowned!!!
Looking for something to serve this cornbread with? It would be great with..