Skillet Corn Bread

By Cookie67

Ingredients

• 1 1/2 cups yellow cornmeal (preferable stone-ground)
• 1 tbsp sugar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 3/4 cups well-shaken buttermilk (do not sue powdered)
• 1/2 stick unsalted butter
• EQUIPMENT: A well-seasoned 10-inch cast-iron skillet

Details

Servings 8

Preparation

Step 1

Preheat oven to 425 degrees with rack in the middle.
heat skillet in oven 10 minutes. Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl. Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy. Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool.

COOK'S NOTES: Corn bread for stuffing can be baked 2 days ahead and kept in a sealable bag at room temperature.