A classic skillet cornbread with a crisp, golden crust and a tender crumb, baked in a hot 12-inch cast iron skillet. Cuts into 12 wedges, enough for 10 people with a couple left over.
Ingredients:
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 2 cups buttermilk
- 2 large eggs
- 8 tablespoons (1 stick) unsalted butter, melted, plus 2 tablespoons for the skillet
Instructions:
- Place a 12-inch cast iron skillet in the oven and preheat to 425°F.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk and eggs, then whisk in the melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine.
- Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter and swirl until melted and sizzling, coating the bottom and sides.
- Pour the batter into the hot skillet and spread it evenly. It should sizzle.
- Bake for 20 to 25 minutes, until the top is golden and a toothpick in the center comes out clean.
- Let it cool in the skillet for 5 minutes, then cut into wedges and serve warm with butter.
Cook's Notes:
- Preheating the skillet is what gives the cornbread its crisp, browned crust.
- For a sweeter cornbread, increase the sugar to 1/4 cup.