Cast Iron Cornbread
This is my all-time favorite cornbread recipe, yielding a moist, hearty cornbread with a coarse crumb and a crunchy crust. A cast iron skillet is key, as is the sizzling butter used to coat the bottom and sides of the pan.
Corn kernels or diced jalapenos are great additions to cornbread. Fold into the batter just before baking.
Ingredients
1 cup stone-ground yellow cornmeal
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
2 tablespoons sugar
1/4 cup vegetable oil
Pam cooking spray
2 tablespoons butter
Instructions
Preheat oven to 375°F.
In a large bowl, combine the cornmeal, flour, baking powder, and salt. In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar, and the oil, then whisk in the buttermilk.
Spray a 9-inch cast iron skillet with Pam. Put the skillet over medium-high heat, add the butter, and heat until the butter melts and is just starting to sizzle. Coat the bottom and sides of the pan with the melted butter.
Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine. Scrape the batter into the hot, buttery skillet. Immeditately put the skillet in the oven and bake until golden brown, about 30 minutes.