Skillet Corn Bread
This is the best southern style cornbread I have ever eaten. The recipe was given to me by friend and fine artist, Wende Szyperski, who got it from A Chef's Kitchen in Williamsburg. So easy and so good!
1 ¾ cup stone ground yellow corn meal
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
1 Tablespoon butter
Place a 10” cast-iron skillet in oven. Preheat oven to 450˚.
In a medium mixing bowl, combine corn meal, sugar, baking powder, and baking soda.
Add egg and buttermilk and mix until smooth.
Add butter to skillet, allowing it to melt and brown.
Pour the corn bread batter into the skillet and bake for approximately 12 minutes or until a toothpick comes out clean.
Turn the bread out onto a cutting board, presenting the bread bottom-side up. Serve fresh and warm.