Skillet Cornbread

Ingredients

Instructions

1. 1

   Preheat the oven to 220C. Place a small cast-iron skillet, about 16-18 cm wide, in the oven while it heats so the pan gets very hot; this is what creates the crisp crust. In a bowl, whisk together the cornmeal, plain flour, baking powder, salt, and sugar until evenly combined.

2. 2

   In a second bowl or jug, whisk the buttermilk, egg, and melted butter until smooth. Make sure the melted butter is warm, not hot, so it does not scramble the egg.

3. 3

   Pour the wet mixture into the dry ingredients and stir just until no dry pockets remain. Do not overmix; a few small lumps are fine and help keep the crumb tender.

4. 4

   Carefully remove the hot skillet from the oven and add the butter for the skillet. Swirl to coat the base and sides; it should foam immediately. Pour in the batter and return the skillet to the oven at once.

5. 5

   Bake for 14-16 minutes, until the top is golden, the edges are deeply browned, and a skewer inserted in the center comes out clean or with a few moist crumbs. The cornbread should pull slightly from the sides of the skillet.

6. 6

   Let the cornbread rest in the skillet for 5 minutes to set the crumb and make slicing easier. Serve warm, ideally with extra butter if you like.

Nutrition per serving

Notes

• •If you do not have buttermilk, mix 180 ml milk with 2 teaspoons lemon juice or vinegar and let it stand for 5 minutes before using.
• •For a more savoury Southern-style result, reduce the sugar to 5 g; for a slightly sweeter version, keep it as written.
• •A properly preheated skillet is the key beginner-friendly trick for a crisp, well-browned crust.
• •This recipe makes 2 generous wedges or 4 small side portions.

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