Description
Skillet cornbread with buttermilk. From Your Daily Hit.
Ingredients
Scale
- 1 1/2 cups (210g) yellow cornmeal
- 1/2 cup (63g) flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 cups (300ml) buttermilk
- 2 large eggs
- 1/4 cup (60ml) oil or melted butter
- 1 tablespoon butter for the skillet
Instructions
- Heat the oven to 425°F (220°C). Put a 9-inch or 10-inch cast-iron skillet in the oven with a tablespoon of butter.
- Whisk dry ingredients. Whisk buttermilk, eggs, and oil. Stir the wet into the dry until just combined.
- Pour the batter into the hot buttered skillet. It should sizzle.
- Bake 18 to 22 minutes until the top is golden and a pick comes out clean. Cool 10 minutes before slicing.
Notes
A hot skillet is what crisps the edge. Sugar is light on purpose. Add another tablespoon if you want a sweeter Northern style.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American