Yield:
16 wedges
This cornbread is baked—and served—in a cast-iron skillet, giving it a crunchy crust.
Ingredients
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1 ¼ cups yellow cornmeal
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1 ¼ cups all-purpose flour
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2 tablespoons sugar
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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1 ¼ teaspoons coarse salt
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1 large egg
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1 ¾ cups buttermilk
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4 tablespoons unsalted butter
Directions
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Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
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Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.
Originally appeared: Martha Stewart Living, May 2005