Crispy Skillet Cornbread

If you like cornbread that’s crispy on the outside, fluffy and tender in the middle, and has absolutely no sugar of any kind, this is for you! Don’t skip the cast iron skillet method; it makes all the difference in the crispy crust.

INGREDIENTS

• 1 1/4 c yellow cornmeal

• 1/4 c yellow grits

• 1 c flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup melted butter

• 2 cups buttermilk

• 2 eggs

• 1/4 cup neutral oil (such as canola, grapeseed or avocado)

METHOD

Preheat oven to 425 degrees F. Add 1/4 cup neutral oil to a 9-inch cast iron skillet and allow to preheat while you make the batter.

Combine cornmeal, grits, flour, baking powder, baking soda and salt in a large bowl. Melt butter in a medium bowl. Let cool to room temperature, then whisk in buttermilk and eggs. Add wet ingredients to dry and mix until just combined.

(Carefully) remove the hot skillet and add batter. Smooth out the top.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before flipping it out of the skillet (to preserve the crispy crust.) Cut into wedges and serve with (salted) butter or dip into soup, beans, soup beans, etc.