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Cornbread is a well loved comfort food for many, and skillet cornbread, cooked in a cast-iron skillet, takes the taste to a new level. Moist and tender, with a custard-like texture just under the surface, this cornbread is generally made with white or yellow cornmeal, but can also be made with blue cornmeal for a more exotic look.
To make a healthier skillet cornbread, use a cornmeal that includes the germ. This kind of cornmeal is healthier, as it includes more fiber, and it has more flavor than highly refined cornmeal. Whole cornmeal is usually stone ground and can be found in health food stores if not in a regular grocery store.
The cast-iron skillet part of the skillet cornbread not only gives the cornbread an appealing presentation, but helps to make the perfect crust on the sides of the bread. You may want to double recipes, as this cornbread is usually so popular that people will eat second and third helpings!
To make buttermilk skillet cornbread, a popular type of skillet cornbread, preheat the oven to 350° F (177° C), and get out a mixing bowl. Combine 1 1/3 cups (325 ml) stone-ground cornmeal, 1/3 (75 ml) cup unbleached white or whole wheat flour, one teaspoon (5 ml) baking soda, one half teaspoon (2 ml) salt, and two tablespoons (30 ml) of sugar. Mix these dry ingredients together with a wooden spoon.
In a separate bowl, use a whisk to mix one cup (250 ml) buttermilk, one cup regular milk, and 3 eggs, slightly beaten. Melt two tablespoons of butter in the skillet and use a pastry brush to spread it around in order to grease the skillet. Pour the extra melted butter into the bowl of wet ingredients.
Combine the dry and wet ingredients, stirring them together with a fork. Pour the batter into the skillet, and pour one cup milk on top of the batter. Bake the mixture until the skillet cornbread is golden brown on top and springs back when touched gently. This should take about 45 minutes. This skillet cornbread is especially delicious when served with honey and butter.