Tuesday, February 8, 2011

Our Favorite Skillet Cornbread

2 c. buttermilk
2 c. white cornmeal (not cornmeal mix or self-rising cornmeal)
1 egg, lightly beaten
2 T. melted butter
1 t. soda
1 t. baking powder
3/4 c. AP flour
1/2 t. salt
1 T. sugar

Preheat oven to 450. Place a small amount of canola oil in a 10 1/2 inch cast-iron skillet and heat in the oven for about 10 minutes.

Meanwhile, in a bowl, combine the cornmeal, salt, baking soda, sugar, and baking powder. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine. Stir in the melted butter.

Remove the heated skillet from the oven and pour the batter into the hot skillet. Place skillet on the hot stove top burner and cook for 1 minute, then bake until golden brown, 20 to 25 minutes.

for cast iron cornstick pan--Bake at 425 for 12-15 minutes.  Let cool in pan for 5 minutes.

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