No products in the cart.
Recipes
Skillet Cornbread
Skillet Cornbread
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Yield1 Cake
- Serving Size4-12
Ingredients
What you need
- 2-1/2 cups Geechie Boy Yellow Cornmeal
- 2 teaspoons baking powder
- 1 tablespoon kosher salt
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 1 large egg, beaten
- 1 cup buttermilk
- 3 teaspoons unsalted butter (for cooking)
Purchase Yellow Cornmeal
- $4.25Add to cart
Made from yellow corn, Geechie Boy Mill Yellow Cornmeal is finely ground in antique mills, locking in the best flavor.
Directions
1
Preheat oven to 450 degrees. Store cast-iron skillets in oven until batter is ready.
Mixing the Batter
2
Mix the dry ingredients.
3
Warm the milk and 6 tablespoons unsalted butter in a saucepan over medium-low heat until the butter is melted.
4
Temper the beaten egg into the warm milk and butter mixture.
5
Whisk the wet ingredients into the dry ingredients. Finally, stir in the buttermilk.
(If working with 6-1/2-inch skillets, divide the batter into three 8-ounce cups.
6
Add 1 teaspoon of butter to one of the hot skillets. Roll the foamy butter around to coat the pan. Add batter portion to pan.
Baking
7
Place in the oven and bake for 15 minutes. Repeat as many times as necessary.
(If using a single, larger skillet, bake for 25 minutes, or until a wooden skewer inserted in the center of the cake comes out clean.)
8
Let the bread rest for 3 minutes. Invert the bread onto a cutting board and replace back into the pan, crispy side up. Cut into four equal pieces.
Leave a reply