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).
- 1 1⁄4 cups coarsely ground cornmeal
- 3⁄4 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 1 tsp. kosher salt
- 2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1⁄3 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.