Cast Iron Cornbread
- 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.
- In a bowl, whisk egg 1 with buttermilk 320 ml and vegetable oil 45 ml.
- Add self-rising cornmeal mix 280 g and stir just until combined. Lumps are fine. Don't overmix.
- 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.
- Pour the batter into the hot skillet. It should sizzle loudly at the edges. That sizzle is the crust.
- 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.
Serves 6