Cornbread

Golden, slightly sweet cornbread with a crispy, buttery edge baked in a searing-hot cast-iron skillet. Tender in the middle and crumbly at the crust, this is the perfect companion to chili, greens, or just a drizzle of honey.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 2 tbsp unsalted butter (for the skillet)
• 2 tbsp honey, for serving

Method

1. Preheat oven to 425 degrees F. Place a 10-inch cast-iron skillet with the 2 tablespoons of butter in the oven while it preheats.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Pour into the dry ingredients and stir until just combined.
4. Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides. Pour the batter into the sizzling skillet.
5. Bake for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
6. Let cool in the skillet for 5 minutes, then slice into wedges. Serve warm with butter and a drizzle of honey.

Chef's note: The hot skillet is the secret to that coveted crispy bottom crust. For savory cornbread, reduce sugar to 1 tablespoon and fold in diced jalapenos and shredded cheddar cheese.

Nutrition per serving

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