Classic Skillet Cornbread

• 2.5dl yellow cornmeal
• 2.5dl all-purpose flour
• 30ml granulated sugar
• 15ml baking powder
• 2.5ml baking soda
• 5ml kosher salt
• 3.5dl buttermilk
• 2 large eggs
• 115g unsalted butter (melted, divided)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Place a 10-inch cast-iron skillet in the oven and preheat to 200°C.

2. Mark step 2 done
   2

   In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.

3. Mark step 3 done
   3

   In a separate bowl, whisk the buttermilk and large eggs until smooth.

4. Mark step 4 done
   4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in most of the melted unsalted butter, reserving about 1 tablespoon to grease the skillet.

5. Mark step 5 done
   5

   Carefully remove the hot skillet from the oven. Coat the inside with the reserved unsalted butter.

6. Mark step 6 done
   6

   Pour the batter into the hot skillet, smoothing the top. Bake for 20 minutes to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Mark step 7 done
   7

   Let the cornbread cool in the skillet for 10 minutes before slicing into wedges. Serve warm. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Created with AI. Review the ingredients, quantities and steps before cooking.