Corn Bread

From Notes

Contents 1 Special Equipment 2 Preheat Oven 3 Ingredients 4 Preparation 5 Bake 6 Presentation

Special Equipment

• 9 inch cast-iron skillet

Preheat Oven

• Preheat oven to 425°F.

Ingredients

• 1 ½ cups Cornmeal
• ¾ teaspoon Baking Soda
• ½ teaspoon Salt
• 2 Eggs
• 1 ¾ cups Buttermilk
• ¼ cup Unsalted Butter

Preparation

1. Put a dry, well-seasoned 9" cast-iron skillet in middle of oven to heat.
2. In a small bowl, stir together:
   • cornmeal
   • baking soda
   • salt
3. In another bowl, whisk eggs until blended; whisk in buttermilk.
4. Remove hot skillet from oven and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.)
5. Whisk hot butter into buttermilk mixture and return skillet to oven.
6. Stir cornmeal into buttermilk mixture just until moistened. (The batter doesn’t have to be smooth — a few small lumps are good.)
7. Scrape batter into hot skillet.

Bake

• Bake until golden
• 20 to 25 minutes

Presentation

Invert skillet over a platter and cool bread at least 3 minutes.