Adventures Recipes

Sunday, February 05, 2006

Skillet Cornbread

Skillet Cornbread
from Fresh Everyday by Sara Foster

2 tablespoons olive oil
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
2 cups buttermilk, well shaken
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted and cooled to room temperature

1. Preheat oven to 425ºF
2. Pour the olive oil into a 10- or 12-inch cast-iron skillet. Tilt to coat the bottom and sides of the skillet with the oil and place in the preheated oven.
3. Stir the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add the buttermilk, eggs, and melted butter and stir just until the dry ingredients are no longer visible, do not over-mix.
4. Remove the hot skillet from the oven. Pour the batter into the skillet, return to the oven, and bake for 20 to 25 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let the cornbread rest for 5 to 10 minutes before cutting.


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