All-Cornmeal Skillet Cornbread

This is a no wheat flour recipe. It is crumbly and a little crunchy rather than springy and custardy like some cornbreads made with a combination of corn and wheat. Easy to make, it is buttery tasting and perfect with a steaming bowl of chili on a cool evening.

I use a combination of coarse- and medium-ground cornmeal, but the recipe works fine with all of one or the other. It also works using plain yogurt instead of buttermilk; just don’t use greek yogurt – it’s too dry.

All-Cornmeal Skillet Cornbread

Prep Time: 10 mins
Cook Time: 20 mins
Yields: 8 servings

Ingredients

  • 1-1/2 cups coarsely ground yellow cornmeal (polenta)
  • 1/2 cup medium ground yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 eggs at room temperature, beaten
  • 1-1/2 cups buttermilk at room temperature
  • 1 tablespoon honey, warmed slightly
  • 3 tablespoons butter

Preparation

  1. Preheat oven to 375ºF. Put the butter in a cast-iron skillet and place in the oven until the butter melts and browns very slightly.
  2. While the butter melts, in a large bowl, mix together the dry ingredients.
  3. In another smaller bowl, mix together the beaten eggs, buttermilk, and honey.
  4. When the butter is ready, remove the pan from the oven and swirl the butter around to coat the inside of the skillet.
  5. Whisk the wet ingredients into the dry, and then pour in the butter from the pan and whisk until the batter is smooth.
  6. Pour the batter into the hot skillet, place back in the oven, and bake for 20 - 25 minutes, or until the cornbread is lightly browned and a toothpick inserted in the middle comes out clean.
  7. Slice into wedges and serve at once.

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