This Skillet Cornbread is light and soft on the inside with a crunchy, buttery crust and baked to perfection in a cast iron skillet.

Yields8 Servings

 1 cup yellow cornmeal
 ½ cup all-purpose flour
 1 tsp salt
 1 tbsp baking powder
 1 cup buttermilk
 ½ cup milk
 1 Nature's Yoke egg
 ½ tsp baking soda
 ¼ cup +2 T. butter

1

Preheat oven to 425 F.

2

In a bowl, combine first four ingredients and mix together. In a separate bowl, stir together buttermilk, milk, egg and baking soda.

3

Pour the milk mixture into the dry ingredients and stir just until combined. (Do not over mix.)

4

In a small bowl, melt 1/4 cup butter in the microwave. Slowly add melted butter to batter, stirring just until combined.

5

Heat cast iron skillet over high heat and melt remaining 2 T. of butter. Pour batter into hot skillet and spread evenly. Cook on the stove top for 1 minute, then transfer to the oven and bake for 15-20 minutes, or until golden brown. The edges should be crispy.

Ingredients

 1 cup yellow cornmeal
 ½ cup all-purpose flour
 1 tsp salt
 1 tbsp baking powder
 1 cup buttermilk
 ½ cup milk
 1 Nature's Yoke egg
 ½ tsp baking soda
 ¼ cup +2 T. butter

Directions

1

Preheat oven to 425 F.

2

In a bowl, combine first four ingredients and mix together. In a separate bowl, stir together buttermilk, milk, egg and baking soda.

3

Pour the milk mixture into the dry ingredients and stir just until combined. (Do not over mix.)

4

In a small bowl, melt 1/4 cup butter in the microwave. Slowly add melted butter to batter, stirring just until combined.

5

Heat cast iron skillet over high heat and melt remaining 2 T. of butter. Pour batter into hot skillet and spread evenly. Cook on the stove top for 1 minute, then transfer to the oven and bake for 15-20 minutes, or until golden brown. The edges should be crispy.

Skillet Cornbread