Skillet Corn Bread
Recipe Courtesy of Reasor's
There are many variations of corn bread. This one is firm, has a crispy crust, and doesn't fall apart.
1/2 cup Sugar
1 1/2 cups Sifted All-purpose Flour
1 cup Cornmeal
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
1 1/2 cups Buttermilk
1/3 cup Butter, melted
1 teaspoon Butter
Beat eggs with sugar until blended.
Sift together flour, cornmeal, baking powder, baking soda and salt.
Add dry ingredients alternately with the buttermilk to the egg-sugar mixture.
Stir thoroughly after each addition. Stir in melted butter.
Melt the 1 tsp. butter in a 9-inch cast iron skillet and thoroughly coat sides.
Pour batter into the warm skillet. Bake at 400 F for 30 minutes or until top just begins to brown.
Serve warm in wedges from the skillet.
Makes a dozen