Castle Hill Inn’s Skillet Cornbread
This skillet cornbread recipe from chef Jennifer Backman is the perfect accompaniment to any supper.
Castle Hill Inn’s Skillet Cornbread
Photo Credit : Photos by Clare Barboza/Styling by Gretchen RudeThis skillet cornbread recipe comes from chef Jennifer Backman of Newport’s Castle Hill Inn.
Yield:
12 servingsIngredients
2 cups buttermilk
1½ cups medium-grind cornmeal
1¾ cups all-purpose flour
2½ tablespoons baking powder
1½ teaspoons salt
½ teaspoon baking soda
3 large eggs, lightly beaten
½ cup granulated sugar
½ cup brown sugar
¼ cup melted butter, plus more for the pan
Instructions
Preheat your oven to 400°F and set a rack to the middle position.
In a large bowl, whisk together the buttermilk and cornmeal. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Add the dry ingredients to the cornmeal mixture and stir to combine. Add the eggs, granulated sugar, and brown sugar and whisk until smooth. Stir in the ¼ cup melted butter.
Brush a large (12-inch) skillet with melted butter and fill with the batter. Bake until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes. Serve warm or at room temperature with butter and honey.
