Cornbread in a Cast Iron Skillet

Ingredients:

• 1 and 1/4 cups coarse cornmeal
• 3/4 cup premium flour
• 1/4 cup granulated sugar
• 1 teaspoon coarse salt
• 2 tsp baking powder
• 0.5 tsp of soda
• 1/3 cup whole milk
• 1 cup of sour milk or kefir
• 2 eggs, lightly beaten
• 8 tablespoons unsalted butter, melted

Preparation:

1. Preheat oven to 220°C and place a 22cm cast iron skillet inside to keep it hot while you mix the dough.
2. In a large bowl, whisk together the cornflour, wheat flour, sugar, salt, baking powder, and baking soda. Stir in the milk, buttermilk, and eggs. Then whisk in almost all of the melted butter, reserving about 1 tablespoon for the pan.
3. Carefully remove the hot skillet from the oven. Reduce the oven temperature to 190°C (375°F). Grease the bottom and inside walls of the hot skillet with the remaining butter. Pour the batter into the skillet and place it on the middle rack of the oven. Bake until the bread is set in the center and a tester or toothpick inserted into the bread comes out clean, 20-25 minutes. Let cool for 10-15 minutes and serve. You can bake cornbread in a skillet over meat chili.