Skillet Cornbread
Unsweetened Southern cornbread, all cornmeal and no wheat, poured into a preheated buttered cast iron pan so the crust sets on contact and comes out crunchy.
- 1
Put the tablespoon of butter in a 10-inch cast iron skillet, set the skillet on the middle rack, and heat the oven to 450°F. Leave the pan in for the full preheat, at least 15 minutes.
- 2
Whisk the cornmeal, baking powder, baking soda and salt in a large bowl.
- 3
In a second bowl, beat the eggs, then whisk in the buttermilk and the melted butter.
- 4
Pour the wet mixture into the dry and stir just until no dry cornmeal remains. The batter will be loose and will thicken slightly as it sits. Do not beat it.
- 5
Pull the hot skillet out and swirl the melted butter up the sides. Pour in the batter all at once; it should sizzle at the edges immediately.
- 6
Bake 22 to 25 minutes, until the top is set and lightly browned, the edges have pulled from the pan, and a toothpick in the center comes out clean.
- 7
Rest in the pan 10 minutes, then turn out onto a board and cut into wedges.
Ingredients
- 1 tablespoon butter, for the skillet
- 2 cups stone-ground yellow cornmeal (280 g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons butter, melted and cooled
Instructions
- 1
Put the tablespoon of butter in a 10-inch cast iron skillet, set the skillet on the middle rack, and heat the oven to 450°F. Leave the pan in for the full preheat, at least 15 minutes.
- 2
Whisk the cornmeal, baking powder, baking soda and salt in a large bowl.
- 3
In a second bowl, beat the eggs, then whisk in the buttermilk and the melted butter.
- 4
Pour the wet mixture into the dry and stir just until no dry cornmeal remains. The batter will be loose and will thicken slightly as it sits. Do not beat it.
- 5
Pull the hot skillet out and swirl the melted butter up the sides. Pour in the batter all at once; it should sizzle at the edges immediately.
- 6
Bake 22 to 25 minutes, until the top is set and lightly browned, the edges have pulled from the pan, and a toothpick in the center comes out clean.
- 7
Rest in the pan 10 minutes, then turn out onto a board and cut into wedges.