Skillet Cornbread
, 40 min, 12 servings
Golden cornbread baked in a cast-iron skillet, with a crispy exterior and tender crumb from buttermilk and a touch of baking soda.
| prepPreheat oven to 450°F / 230°C | ||||
| 240 ml yellow cornmeal | Combine cornmeal, flour, salt & baking powder | Stir melted butter into dry & wet mix | Pour batter into hot skillet, spread evenly | Cook on stovetop 1 min, then bake 450°F / 230°C, 20–25 min until golden |
| 120 g all-purpose flour | ||||
| 1 tsp salt | ||||
| 1 tbsp baking powder | ||||
| 240 ml buttermilk | Mix buttermilk, milk, egg & baking soda | |||
| 120 ml milk | ||||
| 1 egg | ||||
| 1/2 tsp baking soda | ||||
| 60 g butter or shortening (for the batter) | Melt butter in small bowl | |||
| 30 g butter or shortening (for the skillet) | Melt butter in skillet over medium heat | |||
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