Skillet Cornbread

Ingredients

Dry ingredients

• 2 cups stone-ground cornmeal (see notes)
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt

Wet ingredients

• 2 cups buttermilk
• 2 large eggs
• 4 tbsp butter, plus 1 tbsp for greasing the skillet

Equipment

• 10-inch cast iron skillet

Instructions

1. Preheat oven to 450°F. Place cast iron skillet in the oven to heat while preheating.
2. Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
3. Melt butter in microwave for 45 seconds.
4. In a smaller bowl, mix eggs, buttermilk, and melted butter.
5. Add the wet ingredients to the dry ingredients and stir until just saturated. Avoid overmixing; some lumps are fine.
6. Remove the heated skillet from the oven. Add 1 tbsp of butter and coat bottom and sides. Pour in the batter.
7. Replace in oven and bake about 20-22 minutes, until golden brown and the bread pulls away from the sides of the pan. A toothpick inserted should come out clean.
8. Invert onto a plate or pan lid, then invert again to a wire rack to cool.

Notes

• Preheating the skillet is essential for a crispy crust.
• Can do a blend of any cornmeals, e.g. 50:50 yellow and white, or all one type.
• Can be made gluten-free with gluten-free flour, but do not omit flour.
• Optionally add small can of drained hatch chilis to wet ingredients.
• Store covered at room temperature up to 4 days, or freeze wrapped tightly up to 30 days.