# Cornbread (Skillet)

<div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-serves-6-8"><span style="font-size: 10pt;">Serves 6-8</span></div><div id="bkmrk-active-time%3A-10-minu"><span style="font-size: 10pt;"> Active time: 10 minutes</span></div><div id="bkmrk-total-time%3A-40-minut"><span style="font-size: 10pt;"> Total time: 40 minutes</span></div> **Ingredients**

- <div>1 cup yellow cornmeal</div>
- <div>1 cup all purpose flour</div>
- <div>1/2 cup sugar</div>
- <div>2 teaspoons baking powder</div>
- <div>1 teaspoon Kosher salt</div>
- <div>1/2 teaspoon baking soda</div>
- <div>3/4 cup sour cream</div>
- <div>1/2 cup buttermilk</div>
- <div>2 large eggs</div>
- <div>3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan</div>
- <div>2 tablespoons canola oil  
      
    **Directions**</div>

1. <div>Place a 10" cast iron skillet on middle rack in oven and preheat to 425°F.</div>
2. <div>In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.</div>
3. <div>In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil.</div>
4. <div>Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.</div>
5. <div>Using pot holders, carefully remove hot pan from oven.</div>
6. <div>Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan.</div>
7. <div>Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes.</div>
8. <div>Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes.</div>
9. <div>Serve immediately. Reheat any leftover cornbread before serving again.</div>