PAN OF CORNBREAD RECIPES

Steps:

• Place a 10-inch cast-iron skillet in oven, and preheat oven to 450°F. Heat skillet 7 minutes.
• Meanwhile, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir together the buttermilk and eggs in a medium bowl.
• Add butter to hot skillet, and return to oven until butter is melted, about 1 minute. Stir buttermilk mixture into cornmeal mixture until just combined. Pour melted butter from skillet into cornmeal mixture, and quickly stir to incorporate. Pour mixture into hot skillet, and immediately place in oven.
• Bake in preheated oven until golden brown and cornbread pulls away from sides of skillet, 18 to 20 minutes. Remove from skillet; cool slightly before serving.

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.