Hot Skillet Cornbread

who doesn’t love homemade cornbread.

RECIPE adapted from LIFE IS WHAT YOU BAKE IT BY VALLERY LOMAS

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 8 servings

Ingredients:

  • 1/2 cup (1 stick/113g) unsalted butter, plus extra for serving

  • 1.5 cup (180g) cornmeal (fine or medium grind)

  • 1 cup (125g) all-purpose flour

  • 1/4 cup (50g) granulated sugar

  • 2 tsp baking powder

  • 1.5 tsp kosher salt

  • 1/2 tsp baking soda

  • 3 eggs

  • 1 cup (240 ml) buttermilk

  • 2 green onions, only green parts sliced thinly

  • 1 jalapeño

Instructions:

  1. Preheat the oven to 375F/ 190C and place a rack in the middle of the oven. Add the butter to a 10-inch (25 cm) cast iron skillet, and place it in the oven. You#re both heating the skillet and melting the butter.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Add the eggs and buttermilk and whisk until combined. Stir in green onions and jalapeño.

  3. Carefully remove the hot skillet from the oven. The butter should be completely melted, and some of the milk solids might even be browned. Pour about three-fourths of the melted butter into the cornmeal batter and stir until combined (leave the remaining butter in the skillet). The batter will start to look smooth when the melted butter is fully incorporated.

  4. Pour the batter into the hot skillet. The mleted butter may form a little ring around the batter and that is a good ting because that will ensure there’s a nicely browned crust around the cornbread.

  5. Bake until the cornbread is browned around the edges and toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and serve hot with a slather of butter.

simple, easy and delicious. i have made skillet cornbread before but i think the melted butter in the skillet beforehand is what makes this one a better recipe. The butter helps the cornbread to not stick in the skillet and butter may did form a little ring around the batter which did give it a nice brown crunchy crust. i did alter this recipe a bit by adding some jalapenos and green onions which you can omit, the original recipe added some corn which i might try next time. but definitely for any future skillet cornbread i will be doing the melted butter trick, its easy to do and it gives you a really nice crust.

bakingJackie Wongcornbread, skilletComment