We’re so thrilled to back in The Holy City for the 2017 Charleston Wine and Food festival! If you’re nearby, come find us in the Culinary Village, where we’ll be offering delicious bites from some of the country’s most talented chefs.
Look for us in the Kitchen Cameos section, where we’ll be serving sandwiches (“The Best Thing Since Sliced Bread”), inspired vegetables (“Eats Shoots & Leaves”) and chefs’ signature restaurant dishes (“I Come Here for The…”) every afternoon.
Can’t make it this weekend? You can still get a taste of what we’ll be serving: Chef Matt Bolus of Nashville’s The 404 Kitchen, who is serving his famous skillet cornbread at the festival, has shared his recipe with us, and it’s easy to re-create at home.
See the recipe below.
- 4 cups (20 oz./625 g) yellow cornmeal
- 1/4 cup (2 oz./60 g) sugar
- 2 1/2 tsp. baking soda
- 1 Tbs. kosher salt
- 1 lb. (500 g) Grana Padano cheese, grated
- 2 sticks (1/2 lb./500 g) plus 6 Tbs. unsalted butter
- 4 cups (32 fl. oz./1 l) buttermilk (not low-fat)
- 4 eggs
- Preheat an oven to 425°F (220°C), or 375°F (190°C) if you’re using a convection oven. Place four to six 6-inch (15-cm) cast-iron pans in the oven to preheat.
- In a large bowl, stir together the cornmeal, sugar, baking soda and salt; stir well with a whisk to evenly mix. Add the Grana Padano and mix well again.
- In a small saucepan over low heat, melt the 2 stick of butter.
- Add the buttermilk to the cornmeal mixture and stir until well combined. Add the eggs one at a time, stirring to incorporate each egg completely before adding the next. The batter should be thick but not dough-like. Fold in the melted butter.
- Carefully remove the cast iron pans from the oven. Divide the 6 Tbs. butter among the pans, then divide the batter evenly among the pans.
- Bake until the cornbread is golden and a toothpick inserted into the bread comes out clean, 18 to 20 minutes, or 14 to 16 minutes for a convection oven. Let cool slightly before serving.