Skillet-Corn Bread

Skillet-Corn Bread
Yield
4-6servings
Yield
4-6servings
Skillet-Corn Bread
Yield
4-6servings
Yield
4-6servings
Ingredients
  • 1 3/4cups fine cornmeal
  • 2teaspoons kosher salt
  • 1/2 teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1 large egg
  • 1 1/2cups buttermilk
  • 1tablespoon lard or vegetable oil
  • 1/2cup unsalted butterroom temperature, 1 stick
  • 2tablespoons finely chopped chives
Yield:
Instructions
  1. Place a rack in middle of oven and set a 8-10 inch skillet on rack; preheat to 450°.
  2. Meanwhile, whisk cornmeal, kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
  3. Carefully remove skillet from oven, add lard or vegetable oil, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15–20 minutes. Let cool 15 minutes before serving.
  4. Spread butter over cornbread, top with chives, and sprinkle with sea salt.