Skillet Baked Corn Bread
We can thank Native Americans for this delicious Southern staple. Still today, corn is considered a mainstay in the Native American diet and was a major source of sustenance when settlers first arrived on the continent.
About this Recipe
By: John Gonzales
- 1 3/4 cups (9-ounces weight) stone-ground yellow corn meal
- 1 tablespoon sugar, optional
For a sweeter style cornbread, add two tablespoons of sugar
- 1 heaping teaspoon kosher salt (we use only Diamond Crystal brand)
- 1 teaspoon baking soda
- 1 teaspoon aluminum-free baking powder, like Rumford
- 1 extra large or jumbo egg
- 2 cups buttermilk
- 1 heaping tablespoon unsalted butter
Place a well-seasoned 10-inch (base measurement) cast iron skillet in the oven. Preheat the oven to 450 degrees. Allow the pan to remain in the oven 5 minutes after the oven is pre-heated to ensure that it is fully heated.
Place the corn meal, sugar, kosher salt, baking powder and baking soda in a mixing bowl and mix together. Add the egg and buttermilk and mix until smooth.
Remove the skillet from the oven and set on stove top burner. Add the butter to the skillet. Allow it to melt and to brown, swirling it to coat pan and edges. Pour in the cornbread batter. Return the skillet to the 450 degree oven and bake for approximately 12-15 minutes or until firm in the center and a toothpick inserted into the middle comes out clean. Note: Bake the cornbread on the lowest shelf of the oven for a crispier version. Otherwise, place on a rack in the middle of the oven.
Turn the corn bread out onto a cutting board, presenting the corn bread bottom-side up. Serve fresh and warm.
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