SOUTHERN STYLE SKILLET CORN BREAD

Ingredients

• 2/3 cup cornmeal
• ½ cup buttermilk
• 1 tablespoon grape seed or coconut oil
• 1 tablespoon unsalted butter, cut into pieces
• ¼ teaspoons baking soda
• ¼ teaspoon baking powder
• pinch of salt
• 1 small egg

Method

1. Adjust oven rack to low-middle and middle positions.
2. Heat the oven to 450 degrees.
3. Heat a 10 inch heat proof skillet on middle rack for 10 minutes, bake the cornmeal on the rimmed baking sheet set on the lower middle rack until fragrant and the color begins to deepen (about 5 mins).
4. Transfer the hot cornmeal to a large bowl and whisk in the buttermilk, set aside.
5. Add the oil to the hot skillet and continue to heat until the oil is just smoking, about 5 minutes.
6. Remove the skillet from the oven and add the butter, carefully swirling the pan until the butter is melted.
7. Pour all but 1 tablespoon of the oil mixture into the cornmeal mixture, leaving the remaining fat in the pan.
8. Whisk the baking powder, baking soda, salt, and egg into the cornmeal mixture.
9. Pour the cornmeal mixture into the hot skillet and bake until the top begins to crackle and the sides are golden brown, 12 –16 minutes.
10. Let cool in the pan 5 minutes, then turn out onto a wire rack. Serve
    Cook Time: Approx 40 mins