Southern Skillet Cornbread

Name: Southern Skillet Cornbread
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 tbsp butter; 2 eggs; 2 cups buttermilk; 1 1/2 cups (234 g) yellow cornmeal; 1/2 cup (60 g) flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 tsp kosher salt; 2 tsp granulated sugar (or 1-2 tbsp molasses); 1 tbsp high-smokepoint fat, like bacon grease or canola oil

Robin Menzi @robinthechefskiss

This is an heirloom recipe from my spouse's family, and is the foundation for everything from Thanksgiving dressing to chilli.

Robin Menzi @robinthechefskiss

This is an heirloom recipe from my spouse's family, and is the foundation for everything from Thanksgiving dressing to chilli.

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Ingredients

45 min

8 servings

3 tbspbutter
2eggs
2 cupsbuttermilk
1 1/2 cups (234 g)yellow cornmeal
1/2 cup (60 g)flour
1 teaspoonbaking powder
1 teaspoonbaking soda
1/2 tspkosher salt
2 tspgranulated sugar (or 1-2 tbsp molasses)
1 tbsphigh-smokepoint fat, like bacon grease or canola oil

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Steps

45 min

1

Preheat oven to 425°F. Add fat to a 10-in cast iron skillet and put into the oven while preheating.
2

Melt butter and set aside to cool.
3

Beat eggs. Whisk in buttermilk. Slowly stream in butter while whisking. Add molasses, if desired.
4

In a medium bowl, combine all dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and sugar). Add wet ingredients and whisk thoroughly.
5

Remove cast iron from oven when it reaches temp. Rotate/twist to ensure even coating of grease.
6

Quickly add batter to center of pan (it will bubble and sizzle a LOT!). Gently spread out if needed (don't scrape the pan).
7

Bake for 25-35 minutes until deeply browned and pulling away from the sides. Cool 15 minutes in the pan. Serve while still warm, with butter and honey.
8

The original recipe, from my spouse's great grandma.