Skillet Cornbread

A golden, tender cornmeal bread baked in a hot, buttered skillet, with crisp edges and a lightly sweet, buttery center.

Prep: 10 min · Cook: 22 min · Yield: 8 · Method: Oven

Ingredients

• 1.5 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1.5 cups buttermilk
• 2 eggs large eggs
• 6 tablespoons unsalted butter

Cooking instructions

1. Place a 10-inch cast-iron skillet in the oven and preheat to 425°F. Let the skillet heat for at least 10 minutes. (about 10 min) — 425°F
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. (about 2 min)
3. Melt 4 tablespoons of the butter. In a separate bowl, whisk the buttermilk, eggs, and melted butter until combined. Pour into the dry ingredients and stir just until no dry streaks remain; do not overmix. (about 3 min)
4. Carefully remove the hot skillet. Add the remaining 2 tablespoons butter and swirl to coat the bottom and sides. Pour in the batter; it should sizzle around the edges. (about 2 min) — 425°F
5. Bake until the top is golden, the center is set, and a toothpick inserted in the middle comes out with a few moist crumbs, 20 to 22 minutes. Cool in the skillet for 10 minutes before slicing. (about 22 min) — 425°F