SERVES 8 to 10
TOTAL TIME: 45 minutes
Both stone- and fine-ground cornmeal will work in this recipe. You can substitute 1½ cups plain yogurt mixed with ½ cup milk for the buttermilk if necessary. We prefer to use a cast-iron skillet here because it makes the best crust; however, a 10-inch ovensafe skillet will also work for this recipe.
|
2¼ |
cups (11¼ ounces) cornmeal |
|
2 |
cups buttermilk |
|
¼ |
cup vegetable oil |
|
4 |
tablespoons unsalted butter |
|
1 |
teaspoon baking powder |
|
1 |
teaspoon baking soda |
|
¾ |
teaspoon salt |
|
2 |
large eggs |
1. Adjust oven racks to lower-middle and middle positions and heat oven to 450 degrees. Place 10-inch cast-iron skillet on middle rack and heat for 10 minutes. Meanwhile, spread cornmeal over rimmed baking sheet and toast in oven on lower-middle rack until fragrant and lightly golden, about 5 minutes.
2. Carefully transfer toasted cornmeal to large bowl and whisk in buttermilk; set aside. When skillet is hot, add oil and return it to oven until just smoking, about 5 minutes.
3. Using potholders (skillet handle will be hot), remove skillet from oven, carefully add butter, and gently swirl to incorporate. Pour all but 1 tablespoon of hot oil-butter mixture into cornmeal mixture and whisk to incorporate. Whisk in baking powder, baking soda, and salt, followed by eggs.
4. Quickly scrape batter into hot skillet and smooth top. Bake until top begins to crack and sides are golden brown, 12 to 16 minutes, rotating skillet halfway through baking. Let bread cool slightly in skillet before removing. Serve warm or at room temperature.
VARIATIONS
SKILLET CORNBREAD WITH FIGS AND ROSEMARY
Stir 1 cup dried figs, stemmed and chopped, and 1 tablespoon minced fresh rosemary into batter after eggs in step 3.
SKILLET CORNBREAD WITH SAUSAGE AND SCALLIONS
Stir 12 ounces andouille sausage, cut into ½-inch pieces, and 3 scallions, sliced thin, into batter after eggs in step 3.