Skillet Cornbread
There’s nothing like the crusty, buttery edges of a homemade skillet cornbread when it’s baked the old-fashioned way in a cast-iron skillet. Serve hot and buttered as a side with beans and greens, soups and stews and turkey dinners.
Source: Reily Products
Ingredients
- melted unsalted butter + 1 tablespoon to grease pan
- cornmeal
- + 2 tablespoons Swan’s Down® Cake Flour
- teaspoon baking powder
- teaspoon baking soda
- teaspoon fine sea salt
- egg
- buttermilk
- tablespoons honey