Skillet Cornbread
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Recipes | Baked Goods |
Description
This cornbread is a blend of Southern and Northern cornbread styles. The hot, greased skillet makes a crusty cornbread!
Ingredients
| 2 | Tablespoon | butter |
| 1 1⁄4 | Cup | cornmeal (try using Butterwork Farm's Early Riser cornmeal) |
| 1⁄2 | Cup | flour, all-purpose |
| 1 | Teaspoon | salt |
| 1 | Teaspoon | baking powder |
| 1⁄4 | Teaspoon | baking soda |
| 1⁄2 | Cup | buttermilk |
| 1⁄2 | Cup | milk |
| 1 | egg | |
| 1⁄4 | Cup | maple syrup |
Instructions
Place the butter in a 9” oven-proof skillet. Heat the oven to 400°F and place the skillet in the oven to preheat.
In a medium mixing bowl, combine dry ingredients (cornmeal, all-purpose flour, salt, baking powder, and baking soda). Using a wooden spoon or whisk, stir to blend. In a second mixing bowl, combine wet ingredients (buttermilk, milk, egg, and maple syrup). Blend well.
Carefully, using pot holders or mitts, take the skillet out of the oven and gently tilt the pan to swirl the butter around the sides. Pour the extra butter into the wet ingredients and replace skillet in oven. Stir together the wet and dry ingredients until just blended.
Remove skillet one more time, pour batter in, and spread evenly. Bake at 400°F for 30-40 minutes, or until nicely browned on top.
Serve with a pat of butter and honey on top, next to some nice, local soup.
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