(blue) skillet cornbread


the crisped-crunchy crust and moist-crumbly interior of cast iron skillet baked cornbread can’t be beat.    here’s my recipe.   blue cornmeal makes a more flavorful loaf that is healthier, holds together better and (if you have any leftovers) doesn’t dry out as quickly.    this serves 8, but you can halve this recipe if you’re serving fewer or your cast iron is smaller.   i use my grandmother’s deep, 9-inch griswold skillet.


2 cups cornmeal (if you use yellow cornmeal, use 1 cup fine and 1 cup coarsely ground)

1 cup flour

3 pinches salt

2 tablespoons baking powder

2 eggs, lightly beaten

3 cups buttermilk

3 teaspoons baking soda

1/2 cup melted butter

4 more tablespoons of butter for the skillet


heat the oven to 450 with your skillet in it.

in one bowl, mix the cornmeal, flour, salt and baking powder.

in a separate bowl, mix the eggs into the buttermilk, then stir in the baking soda.

combine the dry and wet ingredients, then stir in the melted butter.  don’t over-beat.

put 4 tablespoons of butter into the skillet and with a heavy mitt, swirl it around to coat the bottom and sides.    return to the oven for a couple of minutes while the butter sizzles and browns, then remove and add the batter.

bake for 20-25 minutes — the edges pull away from the pan — then test with a toothpick.

immediately turn it out onto a wire rack to cool for a few minutes, then serve while it’s still steaming.