Skillet Corn Bread

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Skillet Corn Bread

Makes one 8-inch round corn bread

Ingredients

 

1 cup yellow cornmeal

1 cup all-purpose flour

1 teaspoon kosher salt or scant 3

/4 teaspoon table salt or fine sea salt

2 tablespoons sugar

1 tablespoon baking powder

2 large eggs, beaten

1 cup plus 2 tablespoons whole milk

4 tablespoons unsalted butter, or corn oil (3

tablespoons for the batter, 1 tablespoon for the

skillet)

 

Preparation

 

1. Preheat the oven to 425-degrees

 

2. Combine the cornmeal, flour, salt, sugar,

baking powder in a large mixing bowl and whisk

together to mix well. Add the eggs, oil and milk and

mix well until you have a smooth batter.

 

3. Heat an 8- to 9-inch cast iron skillet over low

heat. Add 1 tablespoon of oil in the skillet and turn

the heat up to medium-high. When the pan is hot (but

not scorching hot), scrape in the batter; you will

hear it sizzle. Immediately place the skillet in

the oven and bake for about 20-minutes, until the corn

bread is golden brown on top. To test, stick a skewer

into the center of the corn bread; if it comes out

clean, the bread is done. Use a spatula to remove the

corn bread to a wire rack and let it cool for 10

minutes, then cut into wedges and serve warm.

 

 

 

 

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