Skillet Corn Bread
Ingredients
The Corn Bread
-
1¼
cups
coarsely ground cornmeal
-
¾
cup
all-purpose flour
-
¼
cup
granulated sugar
-
1
teaspoon
kosher salt
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
⅓
cup
whole milk
-
1
cup
buttermilk
-
2
large
eggs, lightly beaten
-
8
tablespoons
unsalted butter, melted
Whipped Honey Butter
-
¼
lb
butter, softened
-
1½
tablespoons
honey
Instructions
- Preheat the oven to 425°F (218°C) and heat a 9-inch cast iron skillet inside.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- Whisk in the milk, buttermilk, and eggs, then gradually add most of the melted butter, reserving about 1 tablespoon.
- Carefully remove the hot skillet from the oven and reduce the temperature to 375°F (190°C).
- Coat the skillet with the remaining butter and pour the batter into it.
- Bake for about 20 to 25 minutes until the center is firm and a tester comes out clean.
- Allow to cool for 10 to 15 minutes.
- For the whipped honey butter, whip together the softened butter and honey until fluffy.
- Serve the cornbread warm with the honey butter.
Nutrition Facts (estimated)
Servings
8
Calories
417
Total fat
26g
Total carbohydrates
39g
Total protein
6g
Sodium
515mg
Cholesterol
105mg
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