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!
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.
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.