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Easy Cornbread
Slightly sweet, moist Southern cornbread baked in a skillet — pouring the batter into a hot, greased skillet straight from the oven is the trick to a properly crisp, golden crust on the bottom.
Ingredients
Instructions
Whisk together the cornmeal, buttermilk, egg and melted butter until just combined.
A few lumps are fine, overmixing makes the cornbread tough.
Heat a well-greased skillet in the oven until properly hot, then carefully pour in the batter, it should sizzle audibly as it hits the pan.
Bake at 220C for 20-22 minutes until deeply golden and a skewer inserted in the centre comes out clean. Rest a few minutes before slicing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
