Skillet cornbread based on a recipe by Kenji López-Alt [1].
Add butter to a 10-inch skillet and place in 425°F oven until melted and slightly browned.
| 7 tbsp | unsalted butter |
In a mixing bowl, add yellow cornmeal, flour, baking powder, baking soda, salt, and sugar.
| 130 g (1 cup) | fine yellow cornmeal |
| 130 g (1 cup) | all-purpose flour |
| 50 g (4 tbsp) | sugar |
| 2 tsp | baking powder |
| 1 tsp | kosher salt |
| 1/4 tsp | baking soda |
Transfer the browned butter back to the mixing bowl and add eggs, buttermilk, and sour cream.
| 2 | eggs |
| 170 g (3/4 cup) | sour cream |
| 113 g (1/2 cup) | cultured buttermilk |
Whisk together and pour into the hot cast iron skillet coated with the remnants of the browned butter. Bake until cooked through and browned, about 20 to 25 minutes.