Skillet Cornbread

The oper­a­tive word in this recipe’s title is SKILLET. If you don’t have a 9‑inch cast-iron skil­let that would also make a dandy mur­der weapon, go cook your­self some free-range tofu in your $2,000 water­less cop­per skil­let (hand­made by the very finest Amish Zen Mas­ters of Nepal, of course).

No.

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  • INGREDIENTS!
  • 1 14 cups coarse­ly ground cornmeal
  • 34 cup all-pur­pose flour
  • 14 cup gran­u­lat­ed sugar
  • 1 tsp. kosher salt
  • 2 tsp. bak­ing powder
  • 12 tsp. bak­ing soda
  • 13 cup whole milk
  • 1 cup but­ter­milk
  • 2 eggs, light­ly beaten
  • 8 tbsp. unsalt­ed but­ter, melted

Pre­heat the oven to 425° and place a 9‑pound cast iron skil­let inside to heat while you make the batter.

Yes, you read that right: A 9‑POUND skil­let. It should also be 9 inch­es across.

In a large bowl, whisk togeth­er the corn­meal, flour, sug­ar, salt, bak­ing pow­der, and bak­ing soda. Whisk in the milk, but­ter­milk, and eggs. Whisk in almost all of the melt­ed but­ter, reserv­ing about 1 tbsp. for the skil­let lat­er on.

Care­ful­ly remove the hot skil­let from the oven. Reduce oven tem­per­a­ture to 375°.

Coat the bot­tom and sides of the hot skil­let with the remain­ing but­ter. Pour the bat­ter into the skil­let and place it in the cen­ter of the oven. Bake until the cen­ter is firm and a cake tester or tooth­pick insert­ed into the cen­ter comes out clean, 20 to 25 minutes.

Cool for 10 to 15 min­utes and serve.