Skillet Corn Bread

Name: Skillet Corn Bread
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

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

Put oven rack in middle position and preheat oven to 450F.
2

Add butter to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
3

Whisk together cornmeal, flour, sugar, baking soda, and salt in a large bowl.
4

Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined.
5

Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes.
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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