Skillet Cornbread with Fresh Roasted Corn

By janicecraig

Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup stone-ground yellow cornmeal
• 1/2 cup granulated sugar
• 3 large eggs, beaten
• 8 Tablespoons unsalted butter, melted
• 2 cups heavy cream
• 1 1/4 cups roasted yellow corn kernels (about 2 ears)

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

Set the EGG for indirect cooking with the convEGGtor (plate setter), legs down.
Preheat the EGG (or your oven) to 425* F

Sift the flour, baking powder and salt together in a medium bowl. Using a wooden spoon, mix the cornmeal, sugar, and eggs in another medium bowl and stir well. Add the flour mixture to the cornmeal and continue stirring until completely blended. Add the butter, cream, and corn kernels and continue to mix until smooth. chopped or smooth. Season to taste with additional salt.

Pour the batter into the skillet and, using a spatula, spread the batter evenly in the dish. Place on the convEGGtor and close the lid of the EGG. Bake for 35 minutes, or until golden brown and an inserted toothpick comes out clean. Remove the pan from the EGG adn let cool for 10 minutes before cutting.