Skillet cornbread
Formula
- 150 g cornmeal
- 120 g flour
- 15 g sugar
- 8 g powder
- 4 g salt
- 240 g buttermilk
- 1 egg
- 60 g butter
Method
- Start. Preheat a 10-inch skillet with 15 g of the butter.Watch for: Let the oven heat for at least 20 minutes and position the rack before the batter or dough is ready.
- Then. Whisk dry; whisk wet with remaining melted butter; combine briefly.Watch for: Use gentle heat and stir often; remove from the heat as soon as the mixture is uniform so residual heat does not take it too far. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Finish. Pour into the sizzling skillet and bake 18–22 minutes.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Pan material and preheating change texture as much as the ingredient list.