SKILLET CORN BREAD

Skillet Corn Bread image

Yield Makes 8 servings

Number Of Ingredients 10

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1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/4 cups cornmeal (preferably stone-ground; not coarse)
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups well-shaken buttermilk
2 large eggs
Special Equipment
a 9 1/2- to 10-inch well-seasoned cast-iron skillet

Steps:

Put oven rack in middle position and preheat oven to 450°F. Add butter to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
Whisk together cornmeal, flour, sugar, baking soda, and salt in a large bowl.
Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes, then invert onto a platter and serve warm or at room temperature.