Nothing is better than a piece of hot cornbread smothered in butter as a side dish to your stews, chilis and BBQ. Heck, it is even worth being the main entree at times!
CornBread
Imagine the aroma that fills the kitchen as a cast iron skillet, well-seasoned and piping hot, meets a velvety mixture of cornmeal, flour, and eggs. As the batter hits the melted butter pooling in the skillet, a symphony of sizzling ensues, promising a crust that's crisp and golden, yet yielding to reveal a tender crumb within. The butter bubbles eagerly, enveloping the edges with a luscious sheen, while the center rises to a perfect dome, teasing with promises of warmth and comfort.
Served warm, the cornbread beckons with an invitation to indulge. Slathered generously with more butter, each bite melts on the tongue, a harmonious blend of crispy edges and moist interior. It's a symphony of textures and flavors, a testament to the artistry of a humble skillet and the magic of butter.
Ingredients
Equipment
Instructions
-
Put a 10” cast iron skillet into the cold oven and allow to heat up with the oven. Preheat oven to 425F.
-
In a mixing bowl, stir all the ingredients together until it is a pourable paste.
-
Once the oven comes to temp, take the skillet out and add the pat of butter, swirl it around, until melted and bubbly. Return to oven for a minute or two if needed.
-
Pour the corn meal mixture into the pan. Spread it around until even and return the skillet to the oven.
-
Cook for 20 minutes, And check it. Depending on your oven and pan, it might need another 5 minutes.
