cast iron skillet cornbread

this recipe makes a LOT of cornbread. i would definitely halve it if you're not serving it to a small village. i used these proportions because my cast iron is roughly 12" across, but i kinda wished i halved it anyway. still, it's a good recipe. solid cornbread.

original recipe: https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669

---

---

- Ingredients -

• 1 1/4 cups coarsely ground cornmeal

• 3/4 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tsp salt

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/3 cup whole milk

• 1 cup buttermilk (see tips for buttermilk recipe)

• 2 eggs, lightly beaten

• 8 tbsp melted unsalted butter

- Instructions -

1. Preheat the oven to 425°F and place the cast iron skillet inside the oven to heat

2. In a large bowl, whisk ground cornmeal, flour, sugar, salt, baking powder, and baking soda until combined. Whisk in the whole milk, buttermilk, and eggs. Whisk in almost all the butter, reserving about 1 tbsp for the skillet.

3. Remove the skillet from the oven. Reduce oven temp to 375°F.

4. Coat the skillet with the reserved butter. Pour the batter into the skillet and place it into the oven. Bake until the center is firm and a toothpick comes out clean, about 20-25 minutes. Cool for 10 minutes and serve with butter.

- Tips -

• 1 cup of buttermilk = 1 cup of whole milk + 1 tbsp lemon juice