SKILLET CORNBREAD

By RoketJSquerl

Ingredients

• 1 1/2 cups (198 grams) whole grain cornmeal (preferably medium grind)
• 1 cup (120 grams) White Whole Wheat Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt or 1 teaspoon kosher salt
• 1 tablespoon sugar (preferably turbinado)
• 1 cup buttermilk
• 3/4 cup (99 grams) frozen corn
• 2 large eggs
• 8 tablespoons butter (stick), melted and cooled slightly
• 2 tablespoons olive oil

Details

Servings 1
Adapted from pinchandswirl.com

Preparation

Step 1

Place a 10-inch cast iron skillet on oven's center rack. Turn oven to 400 degrees allowing the pan to preheat.

In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.

In a blender or food processor combine buttermilk, and frozen corn. Mix until combined. Add eggs, one at a time, blending for a few seconds after each addition.

Pour yogurt mixture into cornmeal mixture and, with a rubber spatula, fold ingredients together a few times. Pour in melted butter and fold until just moistened; don't over-mix.

With an oven mitt, remove preheated skillet. Add olive oil hot skillet and swirl to coat bottom and sides of pan. Pour batter in to skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven's center rack.

Bake for 25 minutes or until knife or toothpick comes out clean. Cool at least 10 minutes before serving. Enough for 8 generous slices