"BLACK SKILLET CORNBREAD"

By RoketJSquerl

Ingredients

• 12 ounces (2 1/2 cups) Anson Mills Antebellum Coarse Yellow Cornmeal or Antebellum Coarse White Cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 2 ounces (4 tablespoons) unsalted European-style butter
• 1 large egg, room temperature, beaten
• 1 1/2 cups whole milk, room temperature
• 2 teaspoons cold European-style butter, for the skillet

Details

Servings 1
Adapted from ansonmills.com

Preparation

Step 1

Adjust the oven racks to the lower-middle and upper-middle positions and heat the oven to 425 degrees. Heat an empty well-seasoned 8- to 9-inch cast-iron skillet over medium-high heat for 10 minutes.

While the skillet heats, turn the cornmeal, baking powder, and salt into a large mixing bowl and whisk to combine.

Melt the butter in a medium saucepan. Add the milk and warm it slightly. Remove the pan from the heat. Ladle some of the milk mixture into the beaten egg and whisk to combine. Pour the egg into the saucepan. Whisk to combine.

Pour the wet ingredients into the dry and whisk lightly until smooth. The batter will be fairly thin. Add the cold butter to the hot skillet and tilt to distribute. Scrape the batter into the skillet with a rubber spatula—it should sizzle.

Immediately place the skillet on the lower oven rack and bake for 15 minutes. Then, transfer the skillet to the upper rack and continue baking until the cornbread is golden brown and a toothpick inserted into the center comes out clean, 5 to 10 minutes longer.

Invert the cornbread onto a cutting board so that the crackling side is facing up or leave the bread in the skillet for serving. Cut into wedges and serve with butter and honey, or with apple butter or Sorghum Butter.