Cornbread - Dutch oven skillet

Name: Cornbread - Dutch oven skillet
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all purpose flour; 1/2 cup sugar; 2 tsp baking powder; 1 tsp Kosher salt; 1/2 tsp baking soda; 3/4 cup sour cream; 1/2 cup butter milk; 2 large eggs; 3 tbsp melted butter, cooled slightly; 1 tbsp butter for the pan; 2 tbsp canola oil

tyler.thalman @cook_3935940

http://www.seriouseats.com/recipes/2014/10/sweet-moist-northern-style-cornbread-recipe.html

tyler.thalman @cook_3935940

http://www.seriouseats.com/recipes/2014/10/sweet-moist-northern-style-cornbread-recipe.html

Saved

Ingredients

8 servings

1 cupyellow cornmeal
1 cupall purpose flour
1/2 cupsugar
2 tspbaking powder
1 tspKosher salt
1/2 tspbaking soda
3/4 cupsour cream
1/2 cupbutter milk
2 largeeggs
3 tbspmelted butter, cooled slightly
1 tbspbutter for the pan
2 tbspcanola oil

Saved

Steps

1

Place a 10" cast iron skillet on middle rack in oven and preheat to 425°F.
2

In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
3

In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil.
4

Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
5

Using pot holders, carefully remove hot pan from oven.
6

Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan.
7

Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes.
8

Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes.
9

Serve immediately. Reheat any leftover cornbread before serving again.