Southern skillet cornbread

Amy Brinkley’s Southern skillet cornbread is a savoury, rustic bread with a textured interior and crisp edges. Her version centres on yellow stone-ground cornmeal and buttermilk, with unsalted butter in the batter and on the skillet.

The butter-greased cast-iron skillet heats while the batter is prepared. Cornmeal, baking soda, salt and baking powder are whisked separately from the buttermilk, eggs and melted, cooled butter.

The wet ingredients are stirred into the dry mixture just until combined. The batter is poured into the hot skillet, where Brinkley describes an immediate sizzle.

The bread bakes until its edges are browned. Brinkley offers a brief broil for cooks who want a darker top, then lets the loaf cool before it is sliced.

She serves the cornbread warm, with a pat of butter, a drizzle of honey or both as desired. Her suggested pairings include chilli, bean dishes and soups, while the bread’s grainy crumb and golden crust remain the focus.