I was first taught a skillet cornbread recipe from the late Chef John at A Chef’s Kitchen in Williamsburg, Virginia. My version adds some flour (which outs me as a Northerner), and a lower baking temperature as I’m normally using the oven for other dinner ingredients. This recipe is for a 10 in/25 cm pan.
This is great to eat, hot out of the oven, topped with a spread of my honey-cinnamon butter.
Makes 8-10 slices.
INGREDIENTS
- cornmeal (fine to medium grain): 200 g/7 oz/1 cup
- flour: 50g/1.75 oz/.33 cup
- baking soda: 1 tsp
- baking powder: 1 tsp
- sugar: 1 Tbsp
- egg: 1 whole, whisked with a fork to combine the yolk and white
- buttermilk: 475 ml/2 cups
- butter: 15 g/ 1+ Tbsp
STEPS
- Heat oven to 425 F/220 C. Add the cast iron to the oven while it heats up and you prepare the mix.
- Whisk together the dry ingredients. Combine cornmeal, flour, baking soda, baking powder, and sugar
- Whisk in wet ingredients. Add egg and buttermilk. Mix enough to combine all ingredients, but do not overmix.
- Add butter to the pan and return to the over for a couple minutes to melt. Remove from the oven and swirl evenly on the bottom of the pan. Pour in the mixture and return the pan to the oven.
- Bake for about 12-15 minutes. Start checking at about 12 minutes–The center of the mixture should be set. Remove from the oven, cut and serve while warm.