Crisp-edged, barely sweet, baked in a screaming hot cast-iron pan. Also the base for the cornbread dressing.
Photo: Zankopedia, CC BY-SA 3.0
Bake it the morning of, or the day before and warm it for 8 minutes.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
Put a 10- or 12-inch cast-iron skillet in the oven and heat it to 425°F.
Whisk the dry ingredients in one bowl and the buttermilk and eggs in another. Pour 4 tbsp of the butter into the wet mix, then stir wet into dry just until there are no dry pockets.
Carefully take out the hot skillet, swirl in the last 2 tbsp butter and pour in the batter: it should sizzle. Bake 20 to 22 minutes, until golden and a toothpick comes out clean.
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