2000s Recipes + Menus

Skillet Corn Bread

  • Active time:10 min
  • Start to finish:25 min
July 2004
  • 1 stick (1/2 cup) cold unsalted butter, cut into pieces
  • 1 1/4 cups cornmeal (preferably stone-ground; not coarse)
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups well-shaken buttermilk
  • 2 large eggs
  • Special equipment:

    a 9 1/2- to 10-inch well-seasoned cast-iron skillet
  • Put oven rack in middle position and preheat oven to 450°F. Add butter to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
  • Whisk together cornmeal, flour, sugar, baking soda, and salt in a large bowl.
  • Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes, then invert onto a platter and serve warm or at room temperature.
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