Skillet Cornbread

also called cornbread · corn bread · buttermilk cornbread · Southern cornbread

The table

Preheat the oven to 450°F (230°C)
2 cups(280 g)stone-ground yellow cornmealwhiskstir together just until no dry meal showspour into the hot skillet, bake 450°F (230°C) 22 min
2 tsp(8 g)baking powder
1 tsp(5 g)baking soda
1 1/4 tsp(7 g)fine sea salt
2 cups(480 mL)buttermilkbeat
2 large(100 g)eggs
3 Tbsp(40 g)melted bacon fat
2 Tbsp(25 g)bacon fat for the skilletmelt in a cast-iron skillet in the oven 10 min
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2whisk

3beat

5melt in a cast-iron skillet in the oven 10 min

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 32 mintwo waits that overlap count once
Needs you
10 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 10 min of it is counted as time you are standing over it. The recipe itself says 40 min.

  1. melt in a cast-iron skillet in the oven 10 min

    10 minneeds you(assumed)from the start

  2. whisk

    not timedfrom the start

  3. beat

    not timedfrom the start

  4. stir together just until no dry meal shows

    not timedfrom the start

  5. pour into the hot skillet, bake 450°F (230°C) 22 min

    22 minwalk away10 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 10-in cast-iron skillet · oven

Goes with

See how it is written
>> title: Skillet Cornbread
>> category: Cakes & Loaves
>> tags: cornmeal, southern, skillet, buttermilk, oven
>> counters: Meat and Three, Smokehouse, Diner
>> aka: cornbread, corn bread, buttermilk cornbread, Southern cornbread
>> servings: 8
>> time: 40 min
>> pairs-with: chili-con-carne, boston-baked-beans, hoppin-john
>> step.2: melt in a cast-iron skillet in the oven 10 min
>> step.6: pour into the hot skillet, bake 450°F (230°C) 22 min

Preheat the #oven{} to 450°F (230°C).

Melt @bacon fat for the skillet{2%Tbsp}(25 g) in a #10-in cast-iron skillet{} in the oven ~heat{10%min}, until it shimmers.

Whisk @stone-ground yellow cornmeal{2%cup}(280 g), @baking powder{2%tsp}(8 g), @baking soda{1%tsp}(5 g), @fine sea salt{1 1/4%tsp}(7 g).

Beat @buttermilk{2%cup}(480 mL), @eggs{2%large}(100 g), @melted bacon fat{3%Tbsp}(40 g).

Stir @&(~2)dry mixture{}, @&(~1)buttermilk mixture{} together just until no dry meal shows.

Pour @&(~1)batter{} into @&(2)hot skillet{} and bake at 450°F ~bake{22%min}, until the top browns.