Miss Kitty's Organic Skillet Cornbread

Recipe by kitty.rock
READY IN: 30mins
SERVES: 8
YIELD: 8 slices
UNITS: US

INGREDIENTS

Nutrition
  • 2 -3
    teaspoons organic canola oil
  • 2
    cups organic grass-fed buttermilk
  • 1
    large organic egg
  • 1 34
    cups organic cornmeal (white or yellow)
  • 1
    teaspoon aluminum-free baking powder (Rumford)
  • 1
    teaspoon aluminum-free baking soda
  • 1
    teaspoon kosher sea salt, fine ground
  • 1 -2
    pinch organic turbinado sugar or 1 -2 pinch unbleached cane sugar
  • TOPPINGS
  • organic butter
  • raw tupelo honey (my favorite)
  • organic preserves
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DIRECTIONS

  • Coat bottom and sides of 10-inch cast iron skillet with oil; heat in a 450 degree oven for 10 minutes. (Skillet may smoke a bit).
  • Whisk together buttermilk and egg. Add cornmeal, stirring well to blend.
  • Stir in baking powder, baking soda, salt, and sugar.
  • Pour batter into hot skillet.
  • Return skillet to oven and bake at 450 degrees for 15 minutes, or until lightly browned.
  • Serve with organic butter.
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