Skillet cornbread

Skillet cornbread

Skillet cornbread

This is a good old southern cooking staple. Paula Deen mentioned doing her cornbread in a skillet, so I tried it, and it’s proved popular. It’s kind of impressive to drop a skillet of cornbread on a table. Cornmeal is getting tougher to find – people are competing with cars and cows for corn – and I don’t have a Kitsap source, but the milk and eggs are local.

Skillet Cornbread

Heat oven to 400′. Put an 8″ or larger cast iron skillet in the oven to heat.

Whisk together:
2 cups cornmeal
1 cup flour
1 tsp. salt
2 tsp. baking powder
2 Tbs. sugar

Beat:

3 eggs

Add to eggs:

2 ½ cups milk

Melt:
2 Tbs. butter

This is a good moment to pull the skillet out of the oven. Just put the butter in the skillet. The butter melts quickly, and also coats the skillet, which gives the cornbread that crisp buttery edge.

If the eggs and milk are room temperature, you can pour the melted butter in with them. If, like me, you grab them straight out of the refrigerator, adding hot butter risks curdling the eggs. You can temper in the egg if you know how to do that. When I don’t want to fuss that much I just dump the butter in the dry ingredients and then add the milk and eggs. Mix thoroughly and pour into skillet.

Bake 35 minutes or until knife inserted into cornbread comes clean.


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