Bread · All year
Skillet Cornbread
A hot iron pan, melted butter, and a honey batter. The wedge that goes with soup and beans.
35 minutes · Serves 8 · One 10-inch skillet, 8 wedges
“Give us each day our daily bread.”
Ingredients
- ⅓ cup butter
- 1 ½ cups cornmeal
- ½ cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp fine salt
- 2 eggs
- 1 ½ cups buttermilk
- ¼ cup honey
Method
- 1
Heat the oven to 425°F. Put the butter in a 10-inch cast-iron skillet and set it in the oven until the butter melts and the pan is hot, about 5 minutes.
- 2
Stir the cornmeal, flour, baking powder, and salt. In another bowl, whisk the eggs, buttermilk, and honey. Pour the wet into the dry and stir just until combined. A few lumps are fine.
- 3
Take the skillet out carefully. Swirl the butter up the sides. Pour the batter in. It should sizzle at the edge.
- 4
Bake 20 to 25 minutes, until the top is golden and a toothpick in the center comes out clean. The middle should not look wet. Rest 10 minutes, then cut wedges. A little more butter on a hot wedge is the farmhouse way.
From the kitchen
- Honey is the sweet here, not a cup of sugar. The bread should taste like corn, not like cake.
- A cold pan makes a pale bottom. The sizzle when the batter goes in is the test.
My note
Kept on this device, beside the recipe, for the next time you cook it.
