Skillet Corn Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 2 large eggs
- 1 tablespoon sugar
- 1/2 stick unsalted butter
- Carbohydrate 28 g(9%)
- Cholesterol 64 mg(21%)
- Fat 8 g(12%)
- Fiber 1 g(5%)
- Protein 5 g(11%)
- Saturated Fat 4 g(22%)
- Sodium 243 mg(10%)
- Calories 205
Preparation Preheat oven to 425°F with rack in middle. Heat skillet in oven 10 minutes. Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl. Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy. Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool. Cooks’ notes:Corn bread for stuffing can be baked 2 days ahead and kept in a sealable bag at room temperature.
Preparation Preheat oven to 425°F with rack in middle. Heat skillet in oven 10 minutes. Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl. Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy. Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool. Cooks’ notes:Corn bread for stuffing can be baked 2 days ahead and kept in a sealable bag at room temperature.
