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Skillet Cornbread

Skillet Cornbread

If you don't have a cast-iron skillet, use a 9-inch square baking pan; cool bread in pan on a rack for 10 minutes, then invert and cool 10 minutes more before serving.

Everyday Food, January/February 2005 http://www.marthastewart.com/281154/skillet-cornbread
3.557405
Rated
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  • Prep Time 10 minutes
  • Total Time 35 minutes
  • Yield Serves 10

Ingredients

    • 4 tablespoons butter
    • 2 cups stone-ground yellow cornmeal
    • 1 tablespoon sugar
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons salt
    • 2 large eggs
    • 2 cups low-fat buttermilk
    • 1 medium pickled jalapeno chile, minced (about 2 tablespoons)

Directions

  1. Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.
  2. Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.
  3. Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
  4. Stir cornmeal mixture into buttermilk mixture until just moistened. Stir in jalapeno. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.

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