Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet ...

Preheat the oven to 450 degrees F. Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together. Measure the buttermilk and milk into a measuring cup and add the egg. …

Preheat the oven to 375 degrees F. Add 1 tablespoon coconut oil to an 8-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.

Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F. Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt.

Stir the batter, transfer it to the skillet, and smooth the top. Sprinkle generously with flaked sea salt and bake for 25 to 30 minutes, until a toothpick inserted in the center just comes out ...

Preheat the oven to 425 degrees F. Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the …

For the cornbread: Preheat the oven to 425 degrees F. Heat a 12-inch cast-iron skillet on medium-low heat. In a large bowl, whisk together the egg, buttermilk, salt and 1 tablespoon oil.

Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl. Cook 6 tablespoons butter in an 8-inch cast-iron skillet over …

Grease a 9 - 10-inch cast iron skillet or a 9 inch square pan. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a liquid 2 cup measure or a small bowl, …

Preheat oven to 425 degrees. Put a dry, well-seasoned 9 to 9 1/2-inch cast iron skillet in middle of oven to heat. Stir together cornmeal, baking soda, and salt, crushing any small bits of baking ...