Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth
Serves 4, with extra broth
Cooks in 1 hour and 15 minutes
Serves: 6 to 8
Hands On Time:
1 cup plus 2 tablespoons cornmeal
1/3 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 cup buttermilk
1 (14.75-ounce) can cream-style corn
2 large eggs
2 jalapeño peppers, seeded and minced (optional)
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1/4 cup bacon grease or additional unsalted butter
Heat the oven to 400 degrees. Place a 10-inch cast iron skillet on the center rack of the oven. Whisk the buttermilk mixture into the cornmeal mixture until just combined.
While the oven is heating, whisk together the cornmeal, flour, baking powder and salt in a large bowl. In a medium bowl, whisk together the buttermilk, corn, eggs and jalapeños, if using. Slowly whisk in the butter.
Add the bacon grease to the hot cast iron skillet and swirl to make sure entire bottom of the skillet is coated. Pour the batter into the hot skillet, smoothing the top into an even layer. Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, slice into wedges and serve hot.
Heat the oven to 400 degrees. Place a 10-inch cast iron skillet on the center rack of the oven.
Whisk the buttermilk mixture into the cornmeal mixture until just combined.
You may notice that there is no added sugar in this cornbread. The sugar found in the creamed corn provides more than enough sweetness to yield a savory cornbread with a pronounced corn flavor. Heating the cast iron skillet before baking helps form a crisp outer crust while the inside remains soft and fluffy.
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