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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Active time: 10 min Start to finish: 25 min Ingredients:
1 stick (1/2 cup) cold unsalted butter, cut into pieces |
1 1/4 cups cornmeal (preferably stone-ground; not coarse) |
1/4 cup all-purpose flour |
1 tablespoon sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups well-shaken buttermilk |
2 large eggs |
Directions:
1. Put oven rack in middle position and preheat oven to 450°F. Add butter to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
2. Whisk together cornmeal, flour, sugar, baking soda, and salt in a large bowl.
3. Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes, then invert onto a platter and serve warm or at room temperature.
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