Skillet Cornbread

This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.

www.marthastewart.com
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Ingredients

  • 1 1/4 cups yellow cornmeal
  • 1 1/4 cups all-purpose flour
  • 2 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp coarse salt
  • 1 large egg
  • 1 3/4 cups buttermilk
  • 4 Tbsp unsalted butter

Instructions

1

Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.

2

Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.

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Oct 2011 Added