1Heat oven to 425°F and arrange a rack in the middle. Once oven is hot, place butter in a large cast iron skillet and place in the oven until heated through and butter is melted, about 5 minutes.
2Meanwhile, combine cornmeal, flour, baking powder, sugar, and salt in a medium bowl and whisk until evenly combined; set aside. Remove skillet from oven, pour butter into a large bowl and return skillet to oven. Add milk and eggs to butter and whisk until smooth.
3Add cornmeal mixture to milk mixture and stir until moistened through, about 20 to 30 strokes (it should resemble pancake batter). Immediately pour batter into skillet and smooth out. Bake until a toothpick inserted into the center of the bread comes out clean, about 20 minutes. Slice and serve.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Cornbread is a Southern staple, and a must with chili. This version is moist all the way through, with a lightly crisped top and a touch of sweetness. Mix in cheese or jalapeños for extra flavor, and feel free to bake as muffins if you prefer. Read more.
When you're craving Fall comforts, cook up this quick and easy weeknight dinner. This simple chicken dish is perfect for easing into fall and comes together in one pan. The thighs will finish cooking in the apple mixture, ensuring maximum flavor.