sides

corn bread

special equipment

  • 10 inch cast iron skillet

ingredients

  • 170g yellow corn meal
  • 110g flour
  • 60g sugar
  • 8g baking powder
  • 5g salt
  • 1C whole milk
  • 1 egg
  • 44g butter, melted
  • 30g butter

directions

  1. Preheat oven to 425°F with the cast iron skillet inside.

  2. Whisk together corn meal, flour, sugar, salt, and baking powder in a medium bowl.

    170g yellow corn meal, 110g flour, 60g sugar, 8g baking powder, 5g salt

  3. In a large bowl, whisk the egg, add the milk, and add the flour mixture. Stir until combined. Add melted butter and stir again.

    1C whole milk, 1 egg, 44g butter

  4. Once preheated, add the remaining butter to the hot skillet.

    30g butter
  5. Once the butter has melted, add the batter to the pan and place in the oven.
  6. Bake for 15-18 minutes or until a toothpick comes out with a few crumbs. Let cool for 10 minutes.

notes

  • Optionally: fold in chopped jalapeños or bacon to the batter before adding to the hot pan.