35 minServes 8sidebakingvegetarian

Skillet Cornbread

Name: Skillet Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 3/4 tsp kosher salt; 1 1/4 cups buttermilk; 2 large eggs; 6 tbsp butter, divided

Recipe by gingham

Crisp, buttery edges and a tender, lightly sweet middle. Made for chili night.

Save to my recipes Sign in

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
1 1/4 cups buttermilk
2 large eggs
6 tbsp butter, divided

Method

Put a 10 inch cast iron skillet in the oven and heat it to 425°F.
Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
Melt 5 tbsp of the butter. Whisk the buttermilk and eggs together, then whisk in the melted butter. Stir into the dry ingredients until just combined.
Carefully take out the hot skillet, add the last 1 tbsp of butter, and swirl it around. Pour in the batter (it should sizzle) and smooth the top.
Bake until golden and a toothpick in the middle comes out clean, 18 to 22 minutes. Let it cool for 10 minutes, then cut into wedges.

Notes from the source

No cast iron? Bake it in a greased 8 inch square pan for 20 to 25 minutes.