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Smithey's Skillet Cornbread
Ingredients
Serves 6-8
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
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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.
