Classic Skillet Cornbread
A fast, easy-to-make side dish that pairs well with chili
Ingredients
- 234 Grams Cornmeal (1 1/2 Cups)
- 120 Grams All-Purpose Flour (1 Cup)
- 66 Grams White Granulated Sugar (1/3 Cup)
- 6 Grams Salt (1 Teaspoon)
- 16 Grams Baking Powder (4 Teaspoons)
- 484 Grams Buttermilk (2 Cups)
- 85 Grams Butter - Divided (6 Tablespoons)
- 1 Large Egg
Instructions
- Preheat your oven to 425 ° Fahrenheit (218 ° Celsius) with your 10-inch cast-iron skillet inside
- While your oven preheats, whisk together the cornmeal, flour, sugar, salt, and baking powder.
- In a separate, smaller bowl, whisk together the buttermilk, egg, and 42.5 Grams (3 tablespoons) of the butter.
- Pour these wet ingredients over your dry ingredients and stir everything together until just incorporated. Don’t overmix.
- Place your skillet on your stovetop and use the heat from the skillet to melt the rest of the butter.
- Pour the batter into the hot skillet.
- Pop the skillet back into the oven for 25 to 30 minutes.
- Let your cornbread cool a few minutes in the skillet on a stovetop. Serve Warm.