Southern Cornbread in a Skillet

Ingredients:

• 2 cups corn flour
• 3 tablespoons of sugar
• 1.5 tsp baking powder
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 1 cup of sour milk or kefir
• 2 large eggs
• 9 tablespoons unsalted butter

Preparation:

1. Preheat oven to 190°C.
2. In a large bowl, combine the cornflour, sugar, baking powder, salt, and baking soda and set aside. In a medium bowl, combine the buttermilk and eggs, then fold the milk mixture into the cornflour mixture and set aside.
3. Heat a 6-inch cast-iron skillet over high heat. Once hot, turn off the heat, add the butter, and swirl the skillet to coat the bottom as it melts. Pour the melted butter into the cornmeal mixture and stir.
4. Pour the batter into the hot pan (you'll hear a sizzling sound) and bake until the edges are deep golden brown and the cornbread springs back when pressed with a finger, about 20 minutes. Serve the cornbread warm or at room temperature.