Skillet Corn Bread
Basic skillet corn bread
Servings: 6
Equipment
- Cast Iron Skillet
Ingredients
- 250 g corn meal
- 80 g corn flour
- 135 g flour
- 2 tbl sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ¼ tsp salt
- 1 jalapeno pepper minced [OPTIONAL]
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- 2 eggs
- 450 ml buttermilk / karnemelk
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- 90 g butter, unsalted
Instructions
Pre-Heat Oven & Skillet
- Pre heat oven to 215°c or 425°f
Make Batter
- Mix cornmeal, flour, sugar, baking powder, baking soda, salt & optional peppers together in a large bowl
- Make a well in the dry ingredients.Add eggs and buttermilk to the well. Whisk together and mix in with rest of dry ingredients.
Prepare for Baking and Bake
- Place butter in skillet and return to oven until fully melted
- Remove skillet from oven, swish butter around the skillet to generously coat the sides and bottom of the skillet.
- Pour off remaining butter into batter, and mix in.
- Pour the batter into the skillet
- Bake in the over for 22-25 minutes, until a brown crust forms and the bread has pulled away from the sides of the skillet
SERVING
- Serve hot or warm, but soft butter on the side so spread on