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Skillet Cornbread

Getting StartedSkillet cornbread. Ytum!

Admission: I cannot claim this recipe as my own. This one was found online and comes from Alex Guarnaschelli of FoodNetwork. The only thing worth noting that I did was I used Red Baron Whole Grain Coarse Ground Cornmeal and accidently poured all the butter into my mix and had to use an extra tablesppon to coat the hot cast iron skillet. In my opinion, the more butter the more better. Anyway, I’ve made it with regular cornmeal as well, and it turns out fine, but it’s really kicked up a notch if you use the good stuff.

 

Ingredients:

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

 

Technique:

 

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Recipe courtesy of Alex Guarnaschelli

 

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Bon appétit!

Scott Long
DandyDon.com



 

 

 

 

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