Ingredients
- 5 Tablespoons butter
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 large eggs
Directions
- Preheat oven to 400 degrees. Place butter in a cast-iron skillet and place in the oven while it heats up.
- Keep a watch on the butter. Once it has melted, remove the skillet and allow the oven to finish heating.
- Carefully swirl the butter around in the skillet to coat the bottom and sides.
- In a medium-sized bowl, place the cornmeal, flour, sugar, baking soda, and salt and stir to combine.
- Add the milk and eggs to the cornmeal mixture. Slowly whisk in the melted butter.
- Stir until the batter is completely mixed, being careful not to over mix.
- Pour the batter into the cast iron skillet. Bake for 20 – 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and carefully invert the skillet onto a plate.
- Prop the bottom of the cornbread slightly with a spoon or fork to allow steam to escape.
ENJOY!
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