Skillet Corn Bread

9 ingredients
6 steps

Ingredients

  • 1 stick (1/2 cup) cold unsalted butter, cut into pieces
  • 1 1/4 cups cornmeal (preferably stone-ground; not coarse)
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups well-shaken buttermilk
  • 2 large eggs
  • Special equipment: a 9 1/2- to 10-inch well-seasoned cast-iron skillet

Directions

  1. 1
    Put oven rack in middle position and preheat oven to 450F.
  2. 2
    Add butter to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
  3. 3
    Whisk together cornmeal, flour, sugar, baking soda, and salt in a large bowl.
  4. 4
    Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined.
  5. 5
    Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes.
  6. 6
    Cool in skillet on a rack 5 minutes, then invert onto a platter and serve warm or at room temperature.

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