Cook and Scale
Skillet Cornbread
8 servings · 35 min total
Golden cornbread with a crisp, buttery crust from the hot skillet and a moist, tender centre. A soulful side for chilli and stews.
Ingredients
- 180 g polenta
- 150 g wheat flour
- 2 tbsp white sugar
- 1 tbsp baking powder
- 1 tsp salt
- 3 dl buttermilk
- 2 egg
- 80 g butter
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the dry ingredients — Heat the oven to 200°C/400°F and place a cast-iron skillet inside to warm. Whisk the polenta, flour, sugar, baking powder and salt together.
- 2.
Mix in the wet ingredients — Beat the buttermilk with the eggs and most of the melted butter, then stir into the dry ingredients until just combined.
- 3.
Pour batter into the skillet — Swirl the reserved butter in the hot skillet, pour in the batter and it will sizzle at the edges.
- 4.
Bake until golden — Bake for 22-25 minutes until golden and a skewer comes out clean. Cut into wedges and serve warm.