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Cornbread in a Skillet

Saturday, October 31, 2015

In addition to children and costumes and candy, Halloween means chili and cornbread. It’s a tradition!


1-1/2 cups cornmeal (finely ground)
1/2 cup flour
1-1/2 tsp baking powder
3/4 tsp salt
1-1/2 cups buttermilk
2 eggs
1/4 cup unsalted butter, melted and cooled but still liquid
1 tbsp vegetable oil with a high smoke point


Preheat oven to 400°F. Place 8 or 9″ cast iron skillet in the oven. Let the skillet heat up for about 10 minutes while preparing the cornbread batter.

In a large mixing bowl, stir together cornmeal, flour, baking powder and salt till thoroughly blended.

In a smaller bowl, whisk together buttermilk, eggs, and melted butter.

Stir wet ingredients into dry until the cornmeal mixture is just moistened. Don’t overmix; a few lumps are okay.

Carefully remove skillet from oven and add vegetable oil.

Pour cornbread batter into the hot skillet — it should sizzle a bit.
Using an oven mitt, place the skillet immediately into the hot oven. Let bake for 20-25 minutes until the edges brown and pull away from the pan. Test for doneness by sticking a toothpick in the center of the bread. If it comes out clean, the bread is ready.

Remove from oven and let the skillet cool for 10 minutes. Bread can be cut and served at that point — but be careful, because the skillet will still be hot.

(Note: Remove to slice so you don’t scratch your skillet, then replace. This will keep the cornbread warm for up to 30 minutes.)

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