Mel’s Skillet Cornbread
12 Servings
Ingredients
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp salt
1 TBS baking powder
1 cup homemade buttermilk (instructions to come)
1/2 cup all-purpose flour
1 tsp salt
1 TBS baking powder
1 cup homemade buttermilk (instructions to come)
1/2 cup milk
1 egg
1/2 tsp baking soda
4 TBS Jalapeno Olive Oil
4 TBS Butter Olive Oil (for greasing the skillet and brushing over the top)
1 egg
1/2 tsp baking soda
4 TBS Jalapeno Olive Oil
4 TBS Butter Olive Oil (for greasing the skillet and brushing over the top)
Directions
- Scratch Buttermilk : 1 cup 2% milk, whole milk or half-and-half +1 TBS Habanero Honey Balsamic Vinegar (You can substitute any flavor you want!)Stir together the milk and vinegar in a small pitcher or measuring cup.Let the mixture sit for 5 to 10 minutes, then stir and add to your recipe.
- Preheat the oven to 450°F. In a bowl, combine the cornmeal, flour, salt, and baking powder. Stir together.Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.Slowly add 4 TBS Jalapeno olive oil to the batter, stirring until just combined. In an iron skillet, heat 2 TBS Butter olive oil over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)Cook on stovetop for 1 minute, then bake until golden brown, 20 to 25 minutes. Edges should be crispy!Brush 2TBS butter olive oil on top after baking!
