Page 132 - A Literary Holiday Cookbook

8 To make the cornbread, begin by preheating oven to 425°F. Melt 1

tablespoon butter and set aside.

9 In a large bowl, whisk together flour, cornmeal, baking powder,

baking soda, salt, and sugar with a fork. Create a well in the center.

10 Whisk the eggs and melted butter into the buttermilk. Pour the
buttermilk mix into the well in the center of the bowl and whisk with a

fork until just combined. Set aside.

11 Heat the remaining 1 tablespoon of butter in a 11-inch cast-iron

skillet on medium-high heat until foaming and the batter sizzles
strongly when flicked into the skillet (about 2 minutes). Pour the

batter into the skillet all at once and quickly spread it across the

bottom of the skillet in an even layer. Allow to cook for 1 minute.

12 Transfer the skillet to the oven and bake for 15 to 20 minutes until

bread is golden and springs back when firmly tapped with a finger.

Serve warm at a frontier Thanksgiving!