📢This Skillet Cornbread is the ultimate companion to the recipes we’ve been working on.👩‍🍳Baking it in a preheated cast-iron skillet creates those famous crispy, golden edges that you just can’t get in a regular cake pan.âś…Ingredients1 ÂĽ cups yellow cornmeal (fine or medium grind)Âľ cup all-purpose flour2 tbsp sugar (optional, for a hint of sweetness)1 tsp salt2 tsp baking powder½ tsp baking soda1 cup buttermilk (shakes well before measuring)2 large eggs4 tbsp unsalted butter, melted and slightly cooled2 tbsp bacon drippings or butter (for the skillet)âś…Instructions1. Prep the SkilletPlace a 9-inch or 10-inch cast-iron skillet into the oven and preheat to 200°C (400°F). Getting the skillet hot is the secret to a perfect crust.2. Mix the BatterIn a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.In a separate medium bowl, whisk the buttermilk and eggs together, then stir in the 4 tbsp of melted butter.Pour the wet ingredients into the dry ingredients. Stir gently until just combined—don’t overmix, or the cornbread will be tough.3. The SizzleCarefully remove the hot skillet from the oven (use a heavy mitt!).Add the 2 tbsp of bacon drippings (or butter) to the skillet and swirl it around to coat the bottom and sides. It should sizzle and melt immediately.Pour the batter into the hot skillet. You should hear it crackle at the edges.4. BakeReturn the skillet to the oven. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.Let it cool in the skillet for 5-10 minutes before slicing into wedges.Pro Tips for Your ContentThe Honey Glaze: For a beautiful “Instagram-ready” look, brush the top with a mix of melted butter and honey as soon as it comes out of the oven.Variations: Suggest adding 1/2 cup of shredded cheddar or 1 chopped jalapeño to the batter for a savory kick.
