Skillet Corn Bread
Description
Corn bread is always good, but it is best when made in a cast iron skillet. Serve warm with butter, jam or jelly.
Ingredients
1 1/4 c. coarsely ground cornmeal
3/4 c. all-purpose flour
1/4 c. granulated sugar
1 t. kosher salt
2 t. baking powder
1/2 t. baking soda
1/3 c. whole milk
1 c. buttermilk
2 eggs, lightly beaten
8 T. unsalted butter, melted and divided
Directions
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Preheat oven to 425 degrees. Put a 9 inch cast iron skillet inside to heat while making the batter.
In a large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in milk, buttermilk, and eggs. Set aside 1 T. melted butter and whisk in the remaining melted butter.
Remove the hot skillet from the ove remembering that it is hot. Reduce oven temperature to 375 degrees. Coat the bottom and sides of the skillet with the reserved 1 tablespoon butter.
Pour the batter into the skillet, then place it in the center of the oven. Bake until the center is firm and a toothpick inserted into the center comes out clean, about 20 to 25 minutes.
Allow to cool for 10 - 15 minutes. Serve warm with more butter, jelly or jam.
8-10 servings