Tuesday, November 22, 2016
Simple Skillet Cornbread
Makes 12-14 pieces
Recipe from 100 Days of Real Food: Fast & Fabulous by Lisa Leake
Husband-Tested in Alice’s Kitchen
This “real food” cornbread recipe is super easy and will go great with soups and stews. Make a couple of batches and crumble the cornbread. Freeze the crumbles and use later to make cornbread dressings like this one or this one.
2 cups finely ground cornmeal
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
1½ cups buttermilk
2 large eggs, beaten
5 Tablespoons unsalted butter, melted
Preheat a well-seasoned cast-iron skillet in a 450F oven for at least 10 minutes while you prepare the batter. (You can add 1 Tablespoon bacon grease to the hot skillet as it preheats. This is totally optional, but I think it adds a nice southern flavor to the bread.)
In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda. Make a well in the center of the mixture and pour in the buttermilk, eggs, and melted butter. Use a whisk to mix the wet and dry ingredients together until thoroughly combined.
Pour the cornbread batter into the hot skillet and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 15 to 18 minutes.
Serve warm. Freeze leftovers (or freeze all the cornbread) for later.