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.

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

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.