Skillet Cornbread

Ingredients

• 1 tablespoon unsalted butter, for the skillet
• 1 cup (140 g) fine or medium yellow cornmeal
• 1 cup (120 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 cup (240 ml) whole milk
• 2 large eggs
• 1/4 cup (57 g) unsalted butter, melted and slightly cooled

Method

1. 1

   Step 1. Allow about 45–55 minutes, including 20–25 minutes baking and 10 minutes resting. Use a 10-inch oven-safe skillet, two bowls, a whisk and oven mitts. Heat the oven to 400°F. This is a lightly sweet, flour-and-cornmeal cornbread that serves eight. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Rub the skillet base and sides with the 1 tablespoon butter. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl.

3. 3

   Step 3. In the other bowl, whisk the milk and eggs. Pour into the dry mixture, add the melted butter, and fold gently just until no dry patches remain. Scrape into the greased skillet and level gently. Do not taste raw batter.

4. 4

   Step 4. Bake on the middle rack for 20–25 minutes, until golden at the edges and a skewer inserted in the center comes out clean. The middle should spring back rather than ripple.

5. 5

   Step 5. Set the skillet on a heatproof surface and let rest for 10 minutes before cutting into eight wedges. Leave a mitt on the handle as a reminder that it stays hot.