Cast Iron Skillet Cornbread

Printed from Jenn's Food Journey, recipe courtesy Alex Guarnaschelli, The Food Network

1 1/4 cup yellow cornmeal
3/4 cup all purpose flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup milk (I used 2%)
1/3 cup heavy cream
2 eggs, slightly beaten
7 Tablespoons butter, melted and cooled
1 Tablespoons butter, room temp


Place a 9 inch cast iron skillet in the over and preheat to 425 degrees F.

In a large bowl, add the cornmeal, flour, sugar, salt, baking powder and soda, whisk together until well combined. In another bowl, mix together the milk, cream, eggs and butter. Slowly whisk wet ingredients into dry ingredients until just combined.

CAREFULLY remove the skillet from the oven and reduce the temperature to 375 degrees F. Drop in remaining tablespoon of butter; letting it coat the bottom and sides. Pour the batter mixture into the skillet and place it back in the oven. Bake for 20-25 minutes. Carefully remove and allow to cool a bit before cutting. Serve warm with butter and/or honey. Enjoy!