Skillet Cornbread Soufflé in a Staub Cast Iron Skillet is my go-to side dish whenever we have BBQ’s. This recipe is also a huge hit when I bring it as a side dish to a potluck. The best thing about this cornbread soufflé is it’s very moist and tasty.
I enjoy learning about the history of food so here is a little research about cornbread soufflé. Skillet cornbread soufflé is also called spoonbread and it’s a hybrid of cornbread recipes that has evolved over the last two centuries. Spoonbread, a traditional Southern dish has a soufle-pudding like texture. The ancestor of spoonbread is a native dish called, “Awendaw.” Awendaw is an area in Charleston, South Carolina, named after the Awendaw Indians who settled in the area. The main difference is that cornbread soufflé and spoonbread has cornmeal where as Awendaw uses grits in the recipe. Some very fascinating history of cornbread!
When I first tried this recipe at a BBQ many years ago, it seriously rocked my world. The cornbread soufle was cooked in a huge beautiful cast iron pot! I never imagined that cornbread soufle could taste so good. I generally am not a big cornbread fan because it’s usually too dry. Seriously, it was the best moment of my life. I do have to admit that I have a lot of those “best moment of my life” moments, all of the time. And that moment, when I first ate cornbread souffle, was one of them.
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