Skillet Cornbread
By Jess Sowards – The Farmer’s Table
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 8
Ingredients
2 cups plain cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
2 tablespoons oil or melted butter (bacon grease works beautifully here too)
2 tablespoons honey
1 3/4 cups buttermilk
1/4 cup oil or butter (or reserved bacon grease) for the skillet
Directions
- Preheat the oven to 400°F. Place a 10-inch cast iron skillet on the stovetop over medium-high heat and add the 1/4 cup fat. Heat until hot and shimmering.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, 2 tablespoons fat, honey, and buttermilk.
- Pour the wet ingredients into the dry and stir just until combined.
- Carefully pour the batter into the hot skillet. It should sizzle immediately.
- Transfer the skillet to the oven and bake for 25 minutes, or until golden on top and set in the center.