23029 35 mins 15 mins 8 to 12 servings Fri May 29 09:33:00 -0700 2009 Fri May 29 09:43:42 -0700 2009 Easy Southern/Soul CHOW http://www.chow.com/recipes/23029 Fri, 29 May 2009 16:43:42 GMT Not too sweet and nicely toasty Not too sweet and nicely toasty. As classic and simple as it comes, cornbread is most often a vehicle for dipping or slathering—but should still be tasty and moist in its own right.

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Heat oven to 425°F and arrange a rack in the middle. Once oven is hot, place butter in a large cast iron skillet and place in the oven until heated through and butter is melted, about 5 minutes.

Meanwhile, combine cornmeal, flour, baking powder, sugar, and salt in a medium bowl and whisk until evenly combined; set aside. Remove skillet from oven, pour butter into a large bowl and return skillet to oven. Add milk and eggs to butter and whisk until smooth.

Add cornmeal mixture to milk mixture and stir until moistened through, about 20 to 30 strokes (it should resemble pancake batter). Immediately pour batter into skillet and smooth out. Bake until a toothpick inserted into the center of the bread comes out clean, about 20 minutes. Slice and serve.

]]> http://www.chow.com Aida Mollenkamp 51 Side Dish 6 tablespoons unsalted butter (3/4 stick)

]]> 1 1/2 cups fine ground yellow cornmeal

]]> 1 cup all-purpose flour

]]> 1 tablespoon baking powder

]]> 298 2 tablespoons granulated sugar

]]> 301 2 teaspoons kosher salt

]]> 1 1/2 cups whole milk, at room temperature

]]> 3 large eggs, at room temperature

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