Photo by EE Berger /
Food Styling by Ross Yedinak / Prop Styling by Stephanie Potts
Adapted from Life is What You Bake It (Clarkson Potter, 2021), by Vallery Lomas
In her first cookbook, Vallery Lomas weaves her life stories through 100 recipes that reflect time spent in Paris and New York, as well as Louisiana, where she grew up. This cornbread is deeply corny and only slightly sweet. The hot butter-slicked cast-iron skillet is a must for the best flavor and texture.
Directions
Position rack in middle of oven, and heat oven to 375˚F. In large bowl, whisk together cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs and buttermilk, and whisk until combined. Stir in creamed corn. Add butter to 10-inch cast-iron skillet, and place in oven. When butter is melted and sizzling, pour about ¾ of it into cornmeal batter and stir until combined. (Leave remaining butter in skillet.) Batter will start to look smooth when melted butter is fully incorporated. Pour batter into hot skillet. Melted butter may form ring around batter, which will ensure browned crust. Bake until cornbread is browned around edges and toothpick inserted in center comes out clean, 20–25 minutes. Remove from oven and serve hot with slather of butter.
Wine Pairing
Primus 2019 Carmenère (Apalta). This wine’s smoky notes are perfect with the earthy flavor and crisp browned edges of the cornbread, while its lush black fruit acts almost like a dab of savory jam. Carmenère’s typical bell pepper flavors here express more as chocolatey dried chiles, yet another tasty complement to
