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Crusty Skillet Cornbread

Source of Recipe

From "Chowderland" by Brooke Dojny


Recipe Introduction

"Cornbread accompanies almost any chowder beautifully, and heating a cast-iron skillet or metal baking pan before the batter goes in results in cornbread with a nice crisp bottom crust. Serve the cornbread with more butter, and honey, if you like." "Without bread, all is misery." � William Cobbett

List of Ingredients

◦ 4 tablespoons unsalted butter
◦ 1 tablespoon vegetable oil
◦ 1 � cups all-purpose flour
◦ � cup yellow cornmeal
◦ 2 tablespoons sugar
◦ 1 tablespoon baking powder
◦ 1 teaspoon salt
◦ 1 egg
◦ 1 cup milk


Recipe

Preheat the oven to 425� F.

Melt the butter in a 9-inch cast-iron skillet over medium heat, and pour most of the melted butter into a small bowl. Add the vegetable oil to the pan and heat until hot but not scorching. The batter should sizzle when it goes into the pan.

Meanwhile, whisk the flour with the cornmeal, sugar, baking powder, and salt in a medium bowl.

Add the egg and milk to the butter in the small bowl and whisk to blend. Pour the milk mixture into the flour mixture and stir gently but thoroughly to combine. Scrape the batter into the hot pan and smooth the top. Wear an oven mitt to transfer the pan to the oven.

Bake in the preheated oven until the bread is pale golden brown and a tester inserted in the center comes out clean, 15 to 18 minutes. Cut into wedges and serve hot.

Makes 6 servings



❧ Note:
Measure the bottom of the skillet, which can be between about 8 � and 9 � inches in diameter. If using the larger pan, test the bread after the minimum baking time. You can also bake this in a 9-inch square metal baking pan, following the same directions.