Crusty Skillet Cornbread
By LisaMK
This recipe is from Martha Stewart Magazine. I've slightly modified it. It is delicious and you can serve it straight from the skillet.
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Ingredients
- 1 1/4 c yellow cornmeal
- 1 1/4 c all-purpose flour
- 2 tbs sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp sea salt
- 1 egg
- 1 3/4 c buttermilk
- 1/4 to 1/2 c corn
- 4 tbs unsalted butter
Details
Servings 16
Preparation time 10mins
Cooking time 35mins
Preparation
Step 1
Preheat oven to 425 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set it aside. Whisk egg and buttermilk; stir into flour mixture. Fold in corn.
Melt butter in a 10 inch cast-iron skillet. Swirl to coat bottom. Pour in batter. Bake for 20-25 minutes, until tester or toothpick comes out clean. Cut into wedges and serve from skillet.
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