James Beard's Skillet Cornbread

Crisp-edged, tender cornbread baked in a hot buttered cast-iron skillet.

Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 large eggs
• 1 1/2 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1 tablespoon for the skillet

Directions

1. Place a 10-inch cast-iron skillet in the oven and preheat to 425 degrees F.
2. Whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, beat the eggs with the buttermilk and 4 tablespoons melted butter.
4. Stir the wet ingredients into the dry just until combined; do not overmix.
5. Carefully remove the hot skillet, add the remaining 1 tablespoon butter and swirl to coat, then pour in the batter; it should sizzle.
6. Bake 20 to 25 minutes until golden and a tester comes out clean. Cut into wedges and serve hot.

Notes

Adapted from James Beard, who prized cornbread baked in a screaming-hot iron skillet for its crisp crust.