Southern Skillet Cornbread
If you love a light sweet, crisp-edged, robust cornbread where you can really taste the corn, this recipe for Southern Skillet Cornbread is for you! It's perfect with a steaming bowl of chili!Yield: 1 (10 inch) cast iron skillet
Servings: 8 people
Ingredients
- 2 eggs, slightly beaten
- 1 c milk
- 4 Tbsp + 1 tsp unsalted butter, melted (divided)
- 1 ½ c corn meal
- 1 c unbleached all-purpose flour
- ⅛ c sugar
- 2 ¼ teaspoon baking powder
- ¾ teaspoon salt
Instructions
- Preheat oven to 450F. Put a teaspoon of melted butter in your cast iron skillet, swirl to coat the bottom and sides. Place skillet in the oven while it preheats.
- In a small bowl, mix egg, milk, and 4 tablespoon melted butter.
- In a medium bowl, mix corn meal, flour, sugar, baking powder, and salt. Add wet ingredients and stir until just moistened.
- Carefully remove hot cast iron skillet from the oven. Pour the batter into the skillet and return to oven.
- Bake at 450F for 15-20 minutes. The cornbread is done when a tooth pick inserted in the center comes out mostly clean with only a few dry crumbs clinging to it.
- Let cool slightly before serving.