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Categories:Viewed: 21 - Published at: 8 years ago
Ingredients
- 6 tablespoons unsalted butter (3/4 stick)
- 1 1/2 cups fine ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1 1/2 cups whole milk, at room temperature
- 3 large eggs, at room temperature
Method
- Heat oven to 425 degrees F and arrange a rack in the middle.
- Once oven is hot, place butter in a large cast iron skillet and place in the oven until heated through and butter is melted, about 5 minutes.
- Meanwhile, combine cornmeal, flour, baking powder, sugar, and salt in a medium bowl and whisk until evenly combined; set aside.
- Remove skillet from oven, pour butter into a large bowl and return skillet to oven.
- Add milk and eggs to butter and whisk until smooth.
- Add cornmeal mixture to milk mixture and stir until moistened through, about 20 to 30 strokes (it should resemble pancake batter).
- Immediately pour batter into skillet and smooth out.
- Bake until a toothpick inserted into the center of the bread comes out clean, about 20 minutes.
- Slice and serve.
