{"id":16405,"date":"2014-09-03T14:28:00","date_gmt":"2014-09-03T14:28:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/the-best-ever-skillet-cornbread\/"},"modified":"2014-09-03T14:28:00","modified_gmt":"2014-09-03T14:28:00","slug":"the-best-ever-skillet-cornbread","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/the-best-ever-skillet-cornbread\/","title":{"rendered":"The Best Ever Skillet Cornbread"},"content":{"rendered":"

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1\u00bc cups yellow cornmeal
\n1\u00bc cups all-purpose flour
\n2 tablespoons granulated sugar
\n1\u00bd teaspoons baking powder
\n\u00bd teaspoon baking soda
\n1\u00bc teaspoons kosher salt
\n1\u00be cups buttermilk
\n1 egg
\n4 tablespoons unsalted butter, cut into 4 pieces<\/div>\n
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. Preheat oven to 425 degrees F.<\/p>\n

2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir the batter together until completely combined.<\/p>\n

3. Put the butter in a 10-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean, about 20 to 25 minutes. Serve warm. Leftovers can be wrapped in plastic wrap or placed in an airtight container at room temperature for up to 3 days.<\/p>\n<\/div>\n

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