Some days, though, work does take me a little farther away from home.
It's a really, really good job.
I haven't yet figured out how to duplicate the astonishing cheese and custard filled cake from the night market in Taipei, or the perfectly fried chicken with hot chiles from Hong Kong.
I could google that one.
Skillet Cornbread a la Redstone American Grill
Prep Time: 10 minutes
Cook Time: 30-35 minutes
The best thing about being a known foodie around the office is that people take you to great places when you hit the road. I had this spectacular cornbread at Redstone American Grill in Minnesota. I'm never making another version again. It is beyond tender, full of corn flavor, a little sweet with a tiny bite from the chiles. The cheese just disappears into it and makes every bite that much more delicious. And don't get me started on that crust with the maple butter melted into it...!
- 3⁄4 c. cornmeal
- 3⁄4 c. flour
- 1⁄2 tsp. kosher salt
- 1 1⁄2 Tbs. baking powder
- 4 eggs
- 3⁄4 c. sugar
- 7 ounces creamed corn (half of a 14.5 oz. can)
- 2 ounces diced mild green chilies, drained well (half of a 4 oz. can)
- 1⁄2 c. (1 stick) butter, softened, cut into smaller pieces, plus extra for prepping the pan
- 1⁄2 cup shredded mild cheddar cheese, or a colby-jack blend
- About 2 tsp. raw turbinado sugar, for finishing
- 1/2 c. (1 stick) butter, very soft
- 1/2 tsp. smoked salt (or regular kosher salt)
- 1/4 c. pure maple syrup
Preheat oven to 400. Generously rub an 8 or 9 inch cast iron skillet with softened butter, and set aside.
In a large mixing bowl, stir together cornmeal, flour, baking powder, sugar and salt. Add the creamed corn, chiles, eggs and softened butter, mixing well until completely combined and no chunks of butter remain.
Turn batter into prepared cast iron pan. Sprinkle the top with the raw sugar, and pop the pan into the oven. Bake for 30-35 minutes, until top is a deep golden brown and a toothpick inserted in the center comes out clean.
While cornbread is cooking, prepare the maple butter by mixing softened butter, salt and maple syrup together until smooth.
Allow the cornbread to cool for just a few minutes, then serve warm in the skillet with a scoop of maple butter on top.
* Yes, you read that correctly. A three minute WALK. In LA. This, and the fact that I always seem to get parking spots when I do drive anywhere, has convinced my husband that I have sold my soul to the Devil.