Amped Up Skillet Cornbread

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I love my Le Creuset skillet, and I don't get to use it as much as I'd like to! Making cornbread in a skillet just seems more fun, more of an "old fashioned pioneer woman" kind of thing. The main thing I LOVE about this recipe is that it ISN'T sweet. I don't want dessert cornbread- I want a SAVOURY cornbread. This one delivers!

Amped Up Skillet Cornbread

INGREDIENTS:

(Basic Cornbread Recipe)

3 cups corn meal (I like Purity brand)

2 tsp. kosher salt (table salt will do in a pinch)

2 tsp. baking powder

3/4 tsp. baking soda

2-3 tsp. sugar

2 1/2 cups buttermilk

3 egss

3/4 cups butter, melted

AMPED UP:

sm. can of corn

Pickled or fresh jalapenos

Prosciutto

HOW TO:

1.) Pre-heat oven to 375 degrees

2.) Place 12" skillet in oven

3.) Whisk together cornmeal with salt, baking powder, baking soda and sugar

4.) Whisk buttermilk with the eggs until combined

5.) Whisking continuously, drizzle all but 1 tbsp. f the melted butter into the buttermilk mixture

6.) Whisk liquid ingredients into the dry ingredients until thoroughly mixed

*Add 1-2 cups of canned corn kernels if you like at this point

7.) Pull the blazing hot skillet out of the oven and pour the remaining 1 tbsp. butter into the skillet

*At this point you can sprinkle diced pickled jalapenos and slices of prosciutto on top

8.) Pour cornbread batter into the skillet and bake for 45 minutes or until a toothpick comes out clean.

NOTES:

*Best to eat fresh but can freeze for a couple of months

*This recipe is a little crumbly but taste is AMAZING