Peanut Butter Cornbread
(with permission from The Last O.G. Cookbook)
6 tablespoons unsalted butter
1/2 cup crushed salted peanuts
1/2 cup brown sugar, divided
1 1/4 cups fine cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 1/2 cups whole milk
6 tablespoons smooth peanut butter
Set oven rack to middle position and preheat oven to 400.
Place butter in a 10-12" cast-iron skillet, place pan the oven, and let the butter melt, about 3 minutes. Remove the pan from the oven and set aside.
In a small bowl, mix the crushed peanuts with 1 tablespoon of the brown sugar. Set aside.
In a large bowl, whisk the cornmeal, flour, baking powder, salt, and the remaining brown sugar. In another bowl or measuring cup, whisk the eggs, milk, and peanut butter. Pour in the cooled melted butter from the skillet, leaving the pan coated. Whisk again.
Pour the liquid mix into the dry, whisking until combined. Pour into the skillet. Sprinkle the peanut mixture on top. Bake for 35-40 minutes or until done.
Let the cornbread cool for at least 10 minutes before serving. (I like it best at room temperature. Make it the night before and have it for breakfast. Make a great snack, too!)
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