American · Bread
Skillet Cornbread
- Easy
- 35 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts.
Ingredients
- 240g cornmeal (+ 60g flour, or go 100% corn, Southern-style)
- 1 tbsp baking powder, ½ tsp soda, 1 tsp salt
- 2 eggs, 400ml buttermilk
- 80g butter or bacon fat, melted in the skillet
- Sugar: 0–2 tbsp, depending which side of the Mason-Dixon you cook for
Equipment
Skillet
The words inside
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Put the empty cast-iron skillet in a 220°C oven with the fat.
- Whisk wet into dry just barely.
- Pour batter into the screaming-hot fat: it must sizzle on contact.
- Bake 20–22 min; flip out crust-side up. 22 min
At the Table
- The Pour
- Chenin Blanc (Vouvray sec)
- Also Right
- Cru Beaujolais
- From the Taps
- Farmhouse saison
- Zero-Proof
- Cloudy apple juice, chilled
Pork loves fruit and gentle sweetness: orchard-note whites and low-tannin reds flatter it where heavy oak flattens.
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