Basic Skillet Cornbread
Recipe from www.chow.com
- 8 tablespoons unsalted butter (1 stick)
- 1 1/4 cups finely ground yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 large eggs
- 1 1/2 cups buttermilk, shaken before using
- I used fresh corn from one ear, you could also throw in some fresh jalapeno, or just leave it as is.
- Heat the oven to 450°F and arrange a rack in the middle.
- Place 2 tablespoons of the butter in a large (12-inch) cast iron skillet; set aside. In a small saucepan or using the microwave, melt the remaining 6 tablespoons butter; set aside.
- Place cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
- Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated. Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Fold in melted butter until just combined, then let mixture sit for 5 minutes.
- Meanwhile, place the skillet in the oven until hot, about 5 minutes. Remove from the oven and swirl the melted butter around to coat the bottom of the pan.
- Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes. Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, cut wedges directly from the skillet or let the cornbread cool for another 15 minutes before inverting onto a plate.