Editor’s Note: This article has been updated since its original publication date. (2024)
Grace’s Table in Napa Valley, California prides itself on “Celebrating Flavors from Around the World.” Chef and Owner Mauro Pando and his wife, Nancy Lindaas-Pando, are passionate about their restaurant in Downtown Napa. While on an International Food, Wine & Travel Writesr Association trip, I was fortunate to experience their delicious fare. While our group was visiting we had an opportunity to meet Mauro.
He said, “This classic American mix is celebrated every day by the cuisines of the world that we serve, and the ethnic backgrounds it touches. It is the cuisine of our grandmothers and grandfathers and our various homelands that we crave, yet have forgotten the recipe, lack the skill, or lack time to prepare. These are the foods we grew up with in our own homes or the homes of our friends or neighbors.”
After a delightful evening, the chef shared his recipe for Skillet Corn Bread. All of our entrees were great and the atmosphere was relaxing. I highly recommend it. The Lavender Honey Butter was outstanding!
IRON SKILLET CORNBREAD
Dry:
7 oz. Cornmeal
6 oz. All Purpose flour
1 1/3 oz. Sugar
½ tsp. Salt
½ tsp. Baking Powder
½ tsp. Baking Soda
Wet:
2 Eggs
2 cups Whole Milk
6 oz. Grated Sharp Cheddar
8 oz. sour cream
16 oz. Creamed Corn
3 oz. Butter, melted
Method:
- Pre-heat oven to 400, or 375 with convection.
- Mix wet ingredients well. Add the dry ingredients a whisk well.
- Then, add the melted butter to the mixed batter.
- Heat 7inch cast iron skillet for 30 min. in the oven until very hot.
- Spray with non stick spray, and pour in the batter, fill ¼ inch from the top.
- Bake until golden brown and is just set in the middle, about 20 minutes. Allow to cool in the pan: the residual heat will finish the cooking of the bread.
- To serve, re-heat cooled cornbread in it’s pan. When hot, loosen from edge of pan and turn onto warm plate. This recipe also works well in the cast iron skillet that has dividers and re-heated directly on the rack in the oven for some grill marks as well.
Lavender Honey Butter
3 Tablespoons Dried Lavender-ground fine
8 oz. Unsalted Butter- Soft
½ cup Honey
2 tsp. Salt
½ tsp. White pepper
Method:
- Warm the honey and lavender together over a double boiler and let the lavender infuse into the honey for a half hour, Let it cool to room temperature. Stir in all of the other ingredients. Taste for seasoning and sweetness. Serve with the warm cornbread.
Feature Photo by Євгенія Височина on Unsplash
