Hot Skillet Cornbread
Heating the oil in the skillet until it's smoking-hot before adding the batter guarantees a desirable crispy bottom crust and edges on this savory, buttermilk cornbread, a delicious quick bread that goes with all types of meals.
1 1/2 cups white or yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon kosher or sea salt
1/4 teaspoon baking soda
1/4 cup, plus 2 tablespoons vegetable oil* - divided use
1 1/2 cups buttermilk**
2 large eggs
Butter for accompaniment (optional)
Honey for accompaniment (optional)
- Preheat oven to 425°F (220°C).
- Combine cornmeal, flour, baking powder, sugar, salt and baking soda in large mixing bowl. Add 1/4 cup oil, buttermilk and eggs, stirring with a wooden spoon until just mixed.
- In a 10-inch cast iron skillet (or one with an oven-proof handle), add the 2 tablespoons oil and heat until very hot, or just smoking. (Use caution, don't let it catch fire.) Quickly pour the prepared batter into the hot skillet and with a potholder, transfer the skillet to the oven.
- Bake for 20 to 25 minutes or until golden brown and center springs back when lightly pressed.
- Serve warm, cut in wedges with butter, if desired. Delicious with honey, too. Best served warm.
Makes 8 servings.
*Can also use melted vegetable shortening or bacon fat.
**Substitute 1 1/4 cups sour milk for the buttermilk. To make sour milk place 1 tablespoon plus 1 teaspoon white vinegar in measuring cup and add milk to make 1 1/4 cups. Let set for a couple of minutes to sour before using.
Nutritional Information Per Serving (1/8 of recipe): 194.3 calories; 40% calories from fat; 8.9g total fat; 54.7mg cholesterol; 462.7mg sodium; 128.3mg potassium; 23.2g carbohydrates; 1.9g fiber; 2.8g sugar; 21.3g net carbs; 5.3g protein.