Skillet Cornbread

This is the corn bread I ended up serving with my Chicken, Sausage and White Bean Chili.

I'm sure my cornbread recipe isn't that much different from any of the other 1000's out there, 

but it is simple and pretty much no-fail. Always turns out delicious.

                                              It also has a great crumb which I really enjoy. 
                    It's not too bready or too cornmeally. Pretty sure those probably aren't real 
                                                 words, but descriptive just the same.

Great crust too.

Skillet Corn Bread

¼ cup butter, plus 2 tbsp

1 cup corn meal

1/2 cup flour

1 tsp salt

1 tbsp sugar

1 tbsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1/2 cup milk

1 egg

Heat oven to 400 degrees.

Heat a 10” cast iron skillet over medium heat and melt 2 tbsp butter.

Mix together corn meal, flour, salt, sugar, baking powder and baking soda. In a 2 cup liquid measuring cup, mix together buttermilk and milk. Add egg and beat together with a fork. Pour into flour mixture and stir just until combined. Melt 1/4 cup butter and stir into cornbread mixture. 

Pour into the heated skillet and bake in oven for 20-25 minutes.