About the Recipe
Today, we're sharing a delightful recipe for skillet cornbread that will have your taste buds singing. This simple and beginner-friendly recipe yields a moist and flavorful cornbread that's ideal for Thanksgiving or as a comforting companion to warm chili on a chilly winter day.
Ingredients
● 1 1⁄4 cups coarsely ground cornmeal
● 3⁄4 cup all-purpose flour
● 1⁄4 cup granulated sugar
● 1 teaspoon kosher salt
● 2 teaspoons baking powder
● 1⁄2 teaspoon baking soda
● 1⁄3 cup whole milk
● 1 cup buttermilk
● 2 eggs, lightly beaten
● 8 tablespoons unsalted butter, melted
Preparation
● Preheat the oven to 425° F and
place a 9-inch cast iron skillet inside
to heat while you make the batter.
(Can also be prepared in a round
cake pan.)
● In a large bowl, whisk together the
cornmeal, flour, sugar, salt, baking
powder, and baking soda. Whisk in
the milk, buttermilk, and eggs. Whisk
in almost all of the melted butter,
reserving about 1 tablespoon for the
skillet later on.
● Carefully remove the hot skillet from
the oven. Reduce oven temperature
to 375° F. Coat the bottom and sides
of the hot skillet with the remaining
butter. Pour batter into the skillet and
place it in the center of the oven.
Bake until the center is firm and a
cake tester or toothpick inserted into
the center comes out clean, 20 to 25
minutes. Allow to cool for 10 to 15
minutes and serve.