Tuesday, November 4, 2014

Skillet Cornbread

3 Tbsp. butter
1 cup flour
1 cup fine yellow cornmeal
2 Tbsp. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 large egg, lightly beaten
2 cups buttermilk

Heat oven to 400*. Use a pat of the butter to grease a 10-inch cast iron skillet. Melt the remaining butter in a small saucepan. Remove the pan. Sift the flour, cornmeal, sugar, baking soda, baking powder, and salt into a large bowl. Separate bowl, whisk eggs and buttermilk. Pour the melted butter into buttermilk. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir the batter just until evenly blended, Then pour into buttered skillet. Bake the cornbread until toothpick clean, about 25-30 minutes. Cool the bread in the pan for 10 minutes.

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