Collards, in almost any preparation, are better with hot cornbread, whether as bread, or as vehicle for soaking up the pot likker (the richly flavored cooking broth). Anson Mills, a South Carolina-based company that produces stone-ground grains, writes: “Black Skillet Cornbread has a coarse, open crumb and a deep, crackling finish. Its sweetness comes from the natural sweetness of the cornmeal itself—not from sugar. Many cooks consider the addition of wheat flour objectionable.” https://ansonmills.com/recipes/464
Serves 8
Ingredients
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 ounces (4 tablespoons) unsalted butter
- 1 large egg, room temperature, beaten
- 1½ cups whole milk, room temperature
- 12 ounces (2½ cups) coarse yellow or white cornmeal
- 2 teaspoons cold butter, for the skillet
Directions
- Adjust the oven racks to the lower-middle and upper-middle positions and heat the oven to 425 degrees. Heat an empty well-seasoned 8- to 9-inch cast-iron skillet over medium-high heat for 10 minutes.
- Meanwhile, in a medium mixing bowl, stir together the cornmeal, baking powder, and salt.
- Stir in milk and egg; whisk to combine.
- Add butter to the hot skillet and tilt to distribute. Scrape the batter into the skillet with a rubber spatula—it should sizzle. Immediately place the skillet on the lower oven rack and bake for 15 minutes.
- Using potholders, flip the pone onto a plate and return to skillet, bottom-side up. Return to oven for 3-4 minutes.
- Return pone to right side up and cut into wedges. Serve hot, with butter.