Cornbread (Skillet)
Serves 6-8
Active time: 10 minutes
Total time: 40 minutes
Ingredients
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1 cup yellow cornmeal
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1 cup all purpose flour
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1/2 cup sugar
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2 teaspoons baking powder
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1 teaspoon Kosher salt
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1/2 teaspoon baking soda
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3/4 cup sour cream
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1/2 cup buttermilk
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2 large eggs
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3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
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2 tablespoons canola oil
Directions
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Place a 10" cast iron skillet on middle rack in oven and preheat to 425°F.
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In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
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In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil.
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Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
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Using pot holders, carefully remove hot pan from oven.
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Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan.
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Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes.
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Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes.
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Serve immediately. Reheat any leftover cornbread before serving again.