SKILLET CORN BREAD
Steps:
- Preheat oven to 425°F. Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat.
- Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk.
- Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.)
- Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. (The batter doesn't have to be smooth-a few small lumps are good.)
- Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.
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Faizaan Rahman
[email protected]Not a fan of this cornbread. It was too dense and crumbly for my taste.
Younus 2030
[email protected]This cornbread is the best I've ever had! It's so moist and flavorful, with a perfect crust. I'll definitely be making it again and again.
Jude Tobage
[email protected]I followed the recipe exactly and my cornbread turned out perfectly. It was golden brown and moist. I served it with chili and it was delicious.
makesha brown
[email protected]So easy and so good! I made this cornbread for a potluck and it was a hit. Everyone loved it.
Lilly McPeek
[email protected]Meh. The cornbread was a bit dry and bland. I think I'll stick to my old recipe.
Keith Wisser
[email protected]This skillet cornbread recipe is a game-changer! No more dry, crumbly cornbread for me. This recipe produces a moist, flavorful cornbread that is perfect for any occasion.
Ervin S√°nchez
[email protected]This cornbread is a keeper! It's so easy to make and always turns out perfect. I love that I can use fresh or frozen corn.
James McDade
[email protected]Absolutely delicious! The cornbread was moist and flavorful, with a crispy crust. My family loved it, and I will definitely be making it again.