Buttermilk Skillet Cornbread
Golden, tender cornbread with crackly buttered edges baked in a sizzling cast-iron skillet.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place a 10-inch cast-iron skillet in the oven and preheat to 425 F so the pan gets screaming hot.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 3
In a second bowl, whisk the buttermilk, eggs, and 6 tablespoons melted butter until smooth. Pour the wet ingredients into the dry and stir just until combined; a few lumps are fine and overmixing toughens the crumb.
- 4
Carefully remove the hot skillet, add the remaining 1 tablespoon butter, and swirl to coat the bottom and sides until it sizzles. Pour in the batter; it should hiss on contact.
- 5
Bake for 18 to 22 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- 6
Let cool in the pan for 5 minutes, then turn out or slice into wedges and serve warm with butter.
Plan it in Listahan
Add Buttermilk Skillet Cornbread to your week, check it against your household's allergens, and build the shopping list automatically.