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March 6, 2016 / Chris Blum

Skillet Corn Bread

  
The perfect dish to go with chili! Or pretty much anything – top with a little honey and I’m in heaven.

Ingredients:
1 1/4 c coarsely ground cornmeal
3/4 c all-purpose flour
1/4 c sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 c milk
1 c buttermilk
2 eggs, lightly beaten
8 tbsp unsalted butter, melted

Preheat the oven to 425 and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tbsp for the skillet.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.

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3 Comments

Leave a Comment
  1. Alina / Mar 6 2016 12:59 pm

    This looks wonderful, I don’t have a skillet, what else could I use? Thanks.

    • Chris Blum / Mar 6 2016 2:49 pm

      You could use a pie pan

      • Alina / Mar 6 2016 2:50 pm

        Great, thank you.:)

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