Classic Skillet Cornbread

Classic Skillet Cornbread

Pair it with collard greens, soup or all by itself – this cornbread skillet recipe will quickly become a meal time favorite. Soft and fluffy on the inside, with a crispy crust using our cast iron skillets. Delicious!

Ingredients

• 3 tablespoons canola oil
• 4 cups plain white or yellow cornmeal
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon kosher salt
• 5 cups whole buttermilk
• 3/4 cup unsalted butter, melted
• 4 large eggs

Directions

1. Preheat oven to 425°. Pour oil into a 13-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In another large bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Carefully pour batter into hot oil in skillet.
3. Bake until golden brown and a wooden pick