Skillet Cornbread Hot Enough to Argue

• 35 min
• Serves 8
• The Matriarch

"No sugar. Don't ask again." The Matriarch

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 4 tbsp butter

The Method

1. 01

   Put a 10-inch cast iron skillet in the oven and heat to 425°F.

2. 02

   Whisk the cornmeal, flour, baking powder, baking soda and salt.

3. 03

   Whisk in the buttermilk and eggs until just combined.

4. 04

   Melt the butter in the hot skillet, swirl it around, and pour most of it into the batter. Stir.

5. 05

   Pour the batter into the skillet and bake 20 to 22 minutes until golden and a toothpick comes out clean.

The Matriarch says: The sizzle when the batter hits the pan is the whole recipe.