Skillet Cornbread
This recipe is from Elena. It's a staple in their household. Even Noel knows how to make it!
- Serves
- 6
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Difficulty
- Easy
Ingredients
- 8 tbsp butter
- 1/3 cup sugar
- 2 eggs
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 cup flour
- 1 cup cornmeal
- 1/2 tsp salt
Method
-
Preheat the oven to 375°.
-
Melt butter in an oven proof skillet over medium heat. Remove from heat, add sugar and whisk until dissolved. Let cool slightly and whisk in the eggs. Add baking soda to buttermilk and whisk into mixture in pan.
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*If you don't have buttermilk on hand, you can make some by adding 1 Tbsp vinegar to a measuring cup and filling up to the 1 c line with regular milk. Stir and let sit for about 5 minutes, allowing the vinegar to curdle and thicken the milk.
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Add flour, cornmeal, and salt, whisking after each addition.
-
Bake for 30 minutes. You don't want to over bake this. I generally cut 5 minutes off the time and start checking for doneness. It should be evenly golden brown and test done, but moist with a toothpick.