Cast Iron Cornbread

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Serves 6

Cook this

Ingredients

• 1 egg (Ei)
• 320 ml buttermilk (Buttermilch)
• 60 ml vegetable oil (Pflanzenöl)
• 280 g self-rising cornmeal mix (Hudson Cream or similar; see note for a Berlin substitute)

Steps

1. Put a 25 cm cast iron skillet in the oven and preheat to 220°C. The skillet heats with the oven and needs to be screaming hot when the batter goes in.
2. In a bowl, whisk egg (1) with buttermilk (320 ml) and vegetable oil (45 ml).
3. Add self-rising cornmeal mix (280 g) and stir just until combined. Lumps are fine. Don't overmix.
4. Carefully pull the hot skillet out. Add vegetable oil (15 ml) and swirl to coat the bottom and sides. It should shimmer and smoke a little.
5. Pour the batter into the hot skillet. It should sizzle loudly at the edges. That sizzle is the crust.
6. Bake ⏲ 20 minutes, until the top is golden and a knife in the center comes out clean. Turn out onto a board, or serve in wedges straight from the skillet with butter.