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Biscuits and Rolls

Skillet Cornbread
Recipe adapted for fresh from Hali Bey Ramdene, a New York-based writer.
8 Tbsp. unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
2 large eggs, beaten
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Skillet Cornbread

Skillet Cornbread

Skillet Cornbread
  • Servings:Serves 8
  • Prep Time:5 minutes
  • Cook Time:25 minutes
1. Place a 10" cast-iron skillet in the oven and heat to 400 degrees.
2. Melt 5 tablespoons butter in a small skillet over medium heat; let cool 5 minutes. In a large bowl, whisk flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk buttermilk, melted butter, and eggs. Add buttermilk mixture to dry ingredients and stir until just combined.
3. Carefully remove skillet from oven and add remaining 3 tablespoons butter. Once butter is melted, add batter to skillet (mixture should sizzle). Return to oven and bake until center is set and top is golden brown, 15 to 20 minutes. Let cool 5 minutes before serving.
Source: Hannaford fresh Magazine, October - November 2018