My husband Andy’s favorite cornbread recipe is a skillet-baked cornbread recipe from A Chef’s Kitchen in Williamsburg, VA. We’ve dined there countless times and recommend—with enthusiasm—everything that comes from that very special place.
Skillet Baked Cornbread
A Chef’s Kitchen recommends you serve this cornbread with
softened butter seasoned with French grey sea salt and honey.
Makes 8 large wedges
1-¾ cups stone-ground yellow cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 heaping teaspoon baking soda
1 teaspoon aluminum-free baking powder like Rumford
2 cups buttermilk
1 heaping tablespoon butter
Place a well-seasoned 10-inch cast iron skillet in the oven. Preheat the oven to 450 degrees F. Allow the pan to remain in the oven 5 minutes after the oven is preheated.
Place the cornmeal, sugar, kosher salt, baking powder and baking soda in a mixing bowl and mix together. Add the egg and buttermilk and mix smooth.
Add the butter to the skillet allowing it to melt and to brown swirling it to coat pan and edges. Pour in the cornbread batter, return the skillet to the 450-degree oven and bake for approximately 12-15 minutes or until firm in the center and a toothpick inserted into the middle comes out clean.
Turn the cornbread out onto a cutting board, presenting the cornbread bottom-side up.
Serve fresh and warm.
I hope you enjoy!
On your next trip to Colonial Williamsburg? Eat at A Chef’s Kitchen. (But call first for reservations.)