Cornbread

1 Servings

40 min Cook Time

From scratch cornbread cooked in a cast iron skillet.

DRY INGREDIENTS

coarsely ground cornmealusually go with a Martha White branded one

1 cup

all purpose flour

1 cup

saltleave this out if I used salted butter

1 tsp

baking powder

2 tsp

baking soda

1 tsp

WET INGREDIENTS

whole milk

0 cup

butter milk

1 cup

buttermelted

1 stick

eggs

2 pieces

vegetable oilor about a 4th stick of butter. Vegetable oil fries the bread a bit better I've found. Enough to pool a bit on the skillet

0 cup

Step-by-step guide

1
Preheat the oven to 425 F. Cover the bottom of a 9(ish) inch cast iron skillet with vegetable oil. Want to coat the bottom of the skillet, then some. The idea is you're going to fry the batter when your pour it in, if you're using butter instead you add it before your pour the batter in
2
Mix your drys. Corn meal, flour, baking soda and powder. stir/whisky to combine
3
I usually like to get all my wets together before I start pouring. Lightly beat the eggs, measure out the milks, and melt the butter. Then mix it all in Milk, butter milk, melted butter, and 2 eggs.
4
Take out the skillet and carefully pour the batter into the hot oil and spread it around
5
Place it back into the oven and turn it down to 375. Bake for 20-25 mins. Want the top to be lightly brown. Can put a wooden tooth pick in the middle and if it comes out clean you're good to go
Timer: 25m
6
Let it cool in the pan for about 10-15 mins, then I usually flip it onto a cutting board or pizza pan so the bottom becomes the top
Timer: 15m
7
Enjoy!