Recipe courtesy of Zinfandel Restaurant

Skillet Cornbread

  • Level: Easy
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Ingredients

1 1/2 cups yellow cornmeal (preferably stone-ground)

3/4 teaspoons baking soda

1/2 teaspoon kosher salt

2 large eggs

1 3/4 cups well-shaken buttermilk

1/2 stick unsalted butter, softened

Directions

  1. Preheat oven to 425 degrees. Put a dry, well-seasoned 9 to 9 1/2-inch cast iron skillet in middle of oven to heat. Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk. Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. The batter doesn't have to be smooth, a few small lumps are good. Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.
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