Skillet cornbread
Preppy Kitchen · ♥ 17.5K likes · 695K views · 5 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Put the cast iron skillet in the oven and set the oven to 425 so the skillet is screaming hot.
Heating the skillet in the oven
- 120 g all-purpose flour
- 2 cup cornmeal
- 2½ tsp salt
- ¼ cup packed brown sugar
- ¼ tsp black pepper
- 2½ tsp baking powder
Whisk the flour, cornmeal, salt, brown sugar, black pepper and baking powder in a large bowl, breaking up the brown sugar clumps by hand.
- 2 cup buttermilk
- 2 whole large eggs
- melted butter
Whisk the buttermilk, eggs and melted butter just to combine.
- 1 tbsp butter
- 1 tbsp vegetable oil
Take out the hot skillet, add the butter and vegetable oil, swirl, and return it to the oven while finishing the batter.
Butter and oil in the hot skillet
Make a well in the dry ingredients, pour in the wet and mix until just combined; do not overmix.
Mixing the batter
Working on the stovetop, pour the batter into the sizzling skillet; bake at 425 for 20 to 25 minutes, until the center is set and springy.
Turn the cornbread out of the pan fairly quickly so steam does not soften the crisp bottom; cool on a cooling rack.
Turning out to keep the bottom crisp