Southern Skillet Cornbread
Try this Skillet Cornbread Recipe and you’ll say goodbye to the boxed stuff. This southern skillet cornbread is drool-worthy and goes well with everything.
INGREDIENTS:
2 1/4 cups cornmeal
2 cups buttermilk
1/4 cup vegetable oil
4 tablespoons unsalted butter, cut into pieces
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
DIRECTIONS:
Heat oven to 450 degrees. Heat 10-inch ovensafe skillet on middle rack for 10 minutes. Place cornmeal on rimmed baking sheet and bake set on lower-middle rack) until fragrant and color begins to deepen, about 5 minutes. Transfer hot cornmeal to large bowl and whisk in buttermilk; set aside.
Add oil to hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove skillet from oven and add butter, carefully swirl the pan until butter is melted. Pour all but 1 tablespoon oil mixture into cornmeal mixture, leaving remaining fat in pan …
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