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

Steps

1. Preheat oven to 425 degrees. Put a 9 inch cast iron skillet inside to heat while making the batter.
2. 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.
3. 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.