Skillet Cornbread with Crispy Prosciutto
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 sticks unsalted butter
  • 1¼ cup cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1⅓ cup buttermilk
  • 3 large eggs, beaten
  • 1 teaspoon salt
  • 2 cups corn kernels, preferably fresh but you can use canned for frozen whole corn as well
  • ¼ lb prosciutto, thinly sliced
Instructions
  1. Preheat the oven to 375°F.
  2. Whisk together the dry ingredients (cornmeal, flour, sugar, baking powder, baking soda, and salt) in a large bowl until well combined. Melt 1 stick of the butter - reserve the other stick for greasing the skillet - and whisk the melted butter with the buttermilk and eggs. Slowly add the wet ingredients into to the dry while whisking until a smooth batter is formed. Fold in the kernels of corn.
  3. Heat the cast iron skillet over medium heat. Cut the prosciutto into ribbons, about ¼ inch wide and 2 inch long. Add the ribbons of prosciutto to the hot skillet and cook, turning frequently, until the prosciutto is slightly crispy, about 3 minutes. Remove the crispy prosciutto and fold into your cornbread batter.
  4. Add the remaining butter (1 stick) to the skillet over medium heat and allow it to melt, swirling the pan to evenly coat it and ensure the butter doesn’t burn. Pour your cornbread batter into the hot skillet and immediately transfer to the 375°F oven.
  5. Cook the cornbread for 20-25 minuted in the oven, until a toothpick inserted comes out clean. Allow the skillet cornbread to cool about 10 minutes before serving.
Recipe by The Two Bananas at https://thetwobananas.com/skillet-cornbread-with-crispy-prosciutto/