Skillet Cornbread
v1.0
A preheated cast-iron skillet gives this lightly savory cornbread a crisp, browned edge. Buttermilk keeps the center moist enough for serving beside chili or beans.
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Equipment
- 10 inch cast-iron skillet
- Two mixing bowls
- Whisk
- Wire rack
Instructions
- 1
Heat the oven to 425 F with a 10 inch cast-iron skillet inside for at least 10 minutes.
⏱ 10 min
- 2
Melt 4 tablespoons butter and let it cool slightly. Whisk the cornmeal, flour, baking powder, baking soda, salt, and sugar together.
⏱ 4 min
- 3
In another bowl, whisk the buttermilk, eggs, and melted butter. Fold in the dry ingredients just until combined.
⏱ 3 min
- 4
Carefully remove the hot skillet and add the remaining 1 tablespoon butter. Swirl to coat the base and sides, then immediately pour in the batter. It should sizzle around the edge.
⏱ 2 min
- 5
Bake for 20 to 24 minutes, until the top is golden, the edge pulls slightly from the skillet, and a tester in the center comes out clean.
⏱ 22 min
- 6
Cool in the skillet for 10 minutes before cutting into wedges.
⏱ 10 min
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