Southern Skillet Cornbread
GoogleServings: 6
Ingredients:
- yellow cornmeal: 2 cups
- grits (hominy): 1 cup plus a splash of water for cooking
- unsalted butter, melted: 3 tablespoons
- sugar: 2 teaspoons
- granulated sugar: 1 cup plus 1/4 for sprinkling on top after baking
- salt: 1 teaspoon, or to taste
- baking soda: 2 teaspoons
- kosher salt: 1/4 cup plus a pinch for cooking grits and mixing batter with water separately
- whole milk or heavy cream, as needed to thin the batter (approx. 3/4 cup):
Directions:
Preheat your oven and a cast iron skillet to 425°F with foil-covered rack in bottom.
In the meantime, cook grits as directed on box until soft (usually about five minutes). Remove from heat
stir baking soda into milk or heavy cream mixture for every cup used and then pour over hot grits while whisking quickly. Set aside to cool a few moments.
In a large bowl, combine dry ingredients: cornmeal, granulated sugar (save the extra 1/4 cup), salt & baking soda
stir until combined well with butter and then slowly pour in milk mixture while whisking constantly. Mix batter just enough to have no lumps - do not overmix.
Pour skillet into preheated oven, add grids directly from pot (keep warm), sprinkle extra sugar on top for a crispy exterior and bake approximately 20 minutes or until golden brown.
