introducing the farmhouse oval roaster

Skillet Cornbread

Skillet Cornbread


2 1/2 cups fine stone-ground cornmeal, such as Geechie Boy
1 teaspoon coarse kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups whole-milk buttermilk
7 tablespoons (3 1/2 ounces) unsalted butter or bacon fat
1 large egg, beaten

Serves 6-8

Instructions

1

Preheat oven to 450°F.

2

Whisk together cornmeal, salt, baking soda, and baking powder in a medium bowl. Fold in buttermilk with a rubber spatula just until combined. Be careful not to overmix.

3

Add bacon fat or butter to No. 10 Skillet. Place in preheated oven until skillet is hot and fat is sizzling, about 10 minutes. Pour all but 1 tablespoon of the hot fat into the batter and stir to combine. Fold in the beaten egg.

4

Pour batter into the hot skillet. Return to the oven and bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 18 minutes. Serve warm.

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