There are probably a dozen ways to make cornbread but I grew up buying the mix that just requires you to stir in an egg and a little milk. Eventually I learned how to make cornbread from scratch, and of course, it’s so much better than any commercially made mix. I’m also in love with my set of cast iron skillets so I’ll probably never make cornbread in a cake pan again. Cornbread baked in a skillet produces slightly crunchy sides and bottom.
4 tablespoons salted butter
2 large eggs
1 cup milk
1 1/4 cup stoneground yellow cornmeal
1 cup flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
medium (10-inch) cast iron skillet
medium (3-quart) mixing bowl
measuring cups and spoons
1. Set oven to 400 degrees. Melt butter in skillet over low heat.
2. In bowl, beat eggs well. Then add milk and butter, whisking briskly (so as not to cook the eggs).
3. Add remaining ingredients and mix until just combined. [Batter will be lumpy.]
4. Pour batter into buttered skillet and bake until set—about 22 minutes.
NOTES & TIPS
• Leave a potholder or folded dishtowel on the handle after removing cornbread from oven. It’s easy to forget how long a cast iron skillet retains heat!