StovetopAmerican
Skillet cornbread
Cast iron, a hot fat, a crumb that is not cake.
Made it?
30 min · 25 min hands-on · pull 185°F
Ingredients
12 lb on the fire · ~6 lb to the table · 12 plates at 8 oz
- medium cornmeal1.5 cups
- flour1/2 cup
- kosher salt1 tsp
- baking soda1 tsp
- buttermilk1.5 cups
- egg1
- bacon fat or butter3 tbsp
Method
- 1
10-inch iron in a 425°F oven with the fat until it shimmers.
- 2
Cornmeal, flour, salt, soda. Buttermilk and egg. Do not beat it smooth.
- 3
Fat in, batter in — it should hiss. 20–22 minutes until the center is set. Invert or slice in the pan. Honey butter if you want. Sugar in the batter makes cake. Don’t.
On the plate
With this, try
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