Skillet Corn Bread
- 1/4 cup melted butter, divided
- 1 1/2 cups yellow cornmeal
- 1/2 cup all purpose flour
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 cups buttermilk*
- 3 eggs
Spread approximately 1 tablespoon of butter into a 9” seasoned cast iron skillet (or 9” ovenproof pan).
Heat the pan in a preheated 400 F oven.
Mix cornmeal, flour, sugar, salt and baking soda.
Add buttermilk, eggs and remaining butter. Mix until smooth.
Pour into preheated skillet.
Bake 20 minutes or until top just begins to brown.
Cut into wedges and serve warm, directly from skillet.
Makes 12 servings.
For 1 cup of buttermilk, use 1 tbsp lemon juice or vinegar, plus milk, to make 1 cup.