Ayesha Curry's Skillet Cornbread

Serves: 8 - 10

Time: 35 minutes

Difficulty: It’s like I’m not cooking - easy

Healthy Level: For the Soul - calories don’t count

Listening To: Podcast - Dissect

INGREDIENTS

• 1 ¼ cups cornmeal

• ¾ cups all-purpose flour

• ¼ packed cup dark brown sugar, plus 2 tablespoons for sprinkling on top

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon kosher salt

• ¾ cups milk (I use coconut milk)

• 1 (14 ¾ ounce) can sweet creamed corn

• 1 (8-ounce) container of mascarpone cheese

• 2 large eggs, lightly beaten

• 8 tablespoons (1 stick) unsalted butter melted

DIRECTIONS

1. Preheat the oven to 450 degrees.

2. Oil a 12-inch well-seasoned cast-iron skillet.

3. In a large bowl, whisk together the cornmeal, flour, ¼ cup brown sugar, baking powder, baking soda, and salt.

4. In a smaller bowl, whisk together the milk, creamed corn, mascarpone, and eggs. Gently stir the wet mixture into the dry ingredients until well combined, then stir in the melted butter.

5. Pour the batter into the skillet and sprinkle with the remaining 2 tablespoons of brown sugar.

6. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool for at least 5 minutes before cutting into wedges and serving.