Classic Skillet Cornbread
Check out my new Classic Skillet Cornbread recipe!
For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.
Here’s what you’ll need…
Ingredients
234 Grams (1 1/2 Cups) Cornmeal
120 Grams (1 Cup) All-Purpose Flour
66 Grams (1/3 Cup) White Granulated Sugar
6 Grams (1 Teaspoon) Salt
16 Grams (4 Teaspoons) Baking Powder
484 Grams (2 Cups) Buttermilk*
85 Grams (6 Tablespoons) Butter, Divided
1 Large Egg
100 Grams (1 Cup) Old Fashioned Oats*
105g (1/2 Cup) Water
For the Dough
230 grams (1 Cup) Milk
150 Grams (3/4 Cup) Sourdough Starter
80 Grams (1/4 Cup) Maple Syrup
14 Grams (1 Tablespoon) Olive Oil*
300 Grams (2 Cup + 3 1/2 Tablespoons) Bread Flour
100 Grams (1/2 Cup + 1 Tablespoon) Whole Wheat Bread Flour**
10 Grams (1 1/2 Teaspoons) Fine Sea Salt
Additional Equipment
10-Inch Cast Iron Skillet
Large Mixing Bowl
Measuring Cups and Spoons
Wire Whisk
Instructions
Preheat your oven to 425 ° Fahrenheit (218 ° Celsius) with your 10-inch cast-iron skillet inside
While your oven preheats, whisk together the cornmeal, flour, sugar, salt, and baking powder.
In a separate, smaller bowl, whisk together the buttermilk, egg, and 42.5 Grams (3 tablespoons) of the butter.
Pour these wet ingredients over your dry ingredients and stir everything together until just incorporated. Don’t overmix.
Place your skillet on your stovetop and use the heat from the skillet to melt the rest of the butter.
Pour the batter into the hot skillet.
Pop the skillet back into the oven for 25 to 30 minutes.
Let your cornbread cool a few minutes in the skillet on a stovetop.
Serve Warm.
