Cornbread
Ingredients: all-purpose flour, cornmeal, salt, brown sugar, black pepper · 35 min cook time · 280kcal · $7.50
Ingredients
1cup all-purpose flour, 2cups cornmeal, 2.5teaspoons salt, 0.25cup brown sugar, 0.25teaspoon black pepper, 2.5teaspoons baking powder, 2cups buttermilk, 2large eggs, portion butter, 1tablespoon vegetable oil
Instructions
1. Place a cast iron skillet into the oven and preheat the oven to 425 degrees Fahrenheit so the skillet gets screaming hot.
2. In a large bowl, whisk together all-purpose flour, cornmeal, salt, brown sugar, black pepper, and baking powder. Break up any brown sugar clumps.
3. In a separate bowl, whisk together buttermilk, large eggs, and melted butter until just combined.
4. Carefully remove the hot cast iron skillet from the oven using a trivet, add a generous tablespoon of butter and a tablespoon of vegetable oil, swirl to coat, and place it back in the oven.
5. Make a well in the dry ingredients, pour in the wet ingredients mixture, and mix until just combined without overmixing.
6. Remove the hot skillet from the oven, listen for the sizzle as you pour all the batter directly into the center, and bake in the oven at 425 degrees Fahrenheit for 20 to 25 minutes until the center is set and springy.
7. Remove the cornbread from the pan immediately and let it cool on a cooling rack to keep the edges nice and crisp.
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