Skillet Cornbread

This skillet cornbread is everything cornbread should be, crispy and golden around the edges, soft and moist in the middle, and incredibly buttery. And when I say buttery, I mean it: an entire stick of melted butter gets poured right over the top. This recipe is for butter lovers only, and I wouldn’t have it any other way!

Ingredients

• 1/4 cup vegetable oil (just enough to cover the bottom of your pan)

• 305 grams fine yellow cornmeal

• 32 grams all-purpose flour

• 3 tsp baking powder

• 1 tsp salt

• 380 milliliters whole buttermilk

• 2 large eggs

• 3 TB sugar

• 1 stick Salted butter, melted

• Honey, for topping

• Flaky salt, for topping

Instructions

1. Heat the oven to 425 degrees. Pour the oil into a 9 or 10 inch cast-iron skillet and swirl to coat the bottom and sides. Place it in the oven to heat up for at least 10 minutes while you make the batter.

2. Whisk together the cornmeal, flour, baking powder, salt, and msg in a large bowl.

3. Whisk together the buttermilk, eggs and sugar in another bowl.

4. Using a spatula, stir the wet ingredients into the dry ingredients just to combine; do not overmix (some lumps are fine).

5. Pour the batter into the hot skillet, distributing it evenly. It should sizzle. Place the skillet back in the oven. Bake the cornbread for 18-20 minutes, or until the center is set and the top is lightly golden brown.

6. Remove from the oven. Poke holes on top all over with a toothpick. Go all the way to the bottom without poking all the way through. Pour the melted butter, then let it rest and soak for about 3 minutes.

7. Then loosen the edges and flip the cornbread over to serve.