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Sunday, November 24, 2013

Crusty Skillet Cornbread

Over the years, I've used a number of cornbread recipes, most cooked in a cake pan. When I tried cooking cornbread in a skillet, I became a fan of the extra crust on the bottom of the bread.


Crusty Skillet Cornbread

Adapted from:  Food Network which credits Richard Jones
Serves: 8

2 c corn meal
1/2 c flour
1/2 t salt
1/2 t baking soda
2 t baking powder
3 T sugar
4 eggs
1 1/4 c buttermilk
1/2 stick butter

Heat oven to 375F. Place butter in a 9-inch cast iron skillet and put in the preheating oven to melt the butter, watching to make sure it doesn't scorch. Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Remove skillet from oven and carefully swirl to coat the skillet with butter. Mix remaining melted butter into batter. Pour the batter into the hot skillet and bake for 25-30 minutes until it has a golden brown crust. Cut into wedges and serve hot.

Do not let this cornbread sit too long in the skillet following the meal. It will become damp on the bottom and will rust your skillet.

1 comment:

  1. Wow. I made this tonight and the boys slurped it up, eating wedge after wedge. This is my new cornbread recipe!