Skillet Cornbread
This is a recipe from America's Test Kitchen (ATK). I found it in my Mom's ATK gluten free cookbook. It's naturally gluten free and is the best cornbread I've ever eaten. I've adjusted the way I heat/melt the oil/butter and given specific vegetable oil, as avacodo. I also use salted butter. The rest is ATK version.
Equipment
- 10 inch, cast-iron skillet
Ingredients
- 2 1/4 cups cornmeal
- 1 1/2 cups sour cream
- 1/2 cup milk
- 1/4 cup avocado oil
- 4 tbsp butter, cubed
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 large eggs, lightly beaten
Instructions
- Adjust oven racks to lower-middle and middle positions and heat oven to 450 degress. Add oil to10 inch cast-iron skillet and place on middle rack and heat for 10 minutes. Meanwhile, spread cornmeal over rimmed baking sheet and toast in oven on lower-middle rack until fragrant and lightly golden, about 5 minutes.
- Carefully transfer toasted cornmeal to large bowl and whisk in sour cream and milk; set aside.
- Using potholders, remove skillet from oven, carefully add butter, return to oven just until butter starts to bubble, about 5 minutes. While you are waiting mix remaining dry ingredients together. Remove skillet from oven once again and gently swirl to mix. Pour hot oil-butter mixture into cornmeal and whisk to incorporate. Whisk in dry ingredient mixture, followed by the eggs.
- Quickly scrape batter into hot skillet and smooth top. Bake on middle rack until top begins to crack and sides are golden brown, 12-15 minutes, rotating skillet halfway through baking. Let bread cool in skillet on wire rack for 5 minutes. Remove bread from pan and let cool on rack for at least 10 minutes before serving.
