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Golden Skillet Cornbread
Melissa Hart

Golden Skillet Cornbread

This cornbread has a crisp bottom, a corn-forward crumb and just enough sugar to round off the edges. Heating the skillet before the batter goes in is nonnegotiable. You should hear a sizzle at the rim when the batter meets the butter.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/2 cups whole buttermilk
  • 2 large eggs
  • 5 tbsp unsalted butter divided

Method
 

  1. Put a 10-inch cast-iron skillet in the oven and heat the oven to 425°F.
  2. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Whisk the buttermilk, eggs and 3 tbsp melted butter in a second bowl.
  4. Fold the wet ingredients into the dry ingredients just until no flour pockets remain.
  5. Carefully add the remaining 2 tbsp butter to the hot skillet and swirl until it foams across the bottom and sides.
  6. Pour in the batter; it should sizzle around the edge immediately.
  7. Bake until the top is golden, the edges pull away and a tester comes out clean, 20 to 22 minutes.
  8. Cool in the skillet for 10 minutes before cutting into wedges.