Skillet Cornbread

Method

1. 1

   Put the empty cast-iron skillet in the oven and heat both to 220°C.

   💡 The preheated pan is the whole trick — it fries the crust on contact.

2. 2

   Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.

3. 3

   Beat the buttermilk and eggs together, then stir into the dry mix until just combined.

4. 4

   Drop the butter into the hot skillet and swirl until melted and foaming, then pour most of it into the batter and stir once.

5. 5

   Pour the batter into the sizzling skillet and bake 20–25 minutes until golden and springy in the center.

6. 6

   Cool 10 minutes in the pan, then cut into wedges and serve warm with butter or honey.