CAST IRON SKILLET CORN BREAD
- 1/2 cup butter divided
- 1 1/2 cups self rising white cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 cups buttermilk
- 2 large eggs beaten
Place a 10-inch cast iron skillet in a preheated 425°F oven. Melt ¼ cup butter.
In large mixing bowl, whisk together cornmeal, flour and sugar. Whisk in buttermilk, melted butter and eggs. Set aside.
Add remaining ¼ cup butter to skillet in oven. When melted, remove from oven and swirl to completely coat bottom of pan. Pour in batter.
Reduce oven to 375°F; return skillet to oven and bake 20-25 minutes or until toothpick inserted in center comes out clean. Allow to cool 10 minutes.