Skillet Corn Bread Using Stone Ground Cornmeal
|Vegetable oil||1 1⁄2 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Tablespoon|
|Cornmeal||1 1⁄4 Cup (20 tbs), preferably stone-ground|
|Milk||1 Cup (16 tbs)|
|Eggs||2 Large, lightly beaten|
|Unsalted butter||3 Tablespoon, melted|
1. Preheat the oven to 425° Warm a 9-inch cast-iron skillet over moderate heat. Add the oil and heat.
2. Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the butter and stir just until blended. Scrape the batter into the hot skillet; the oil should bubble. Transfer to the oven and bake for about 18 minutes, or until the center springs back when gently pressed. Turn the corn bread out onto a rack to cool.