Erin O'Shea of Percy Street Barbecue in Philadelphia shares her skillet cornbread recipe with us. Served as a filling side with a bowl of warm chili or alongside a plate of savory BBQ, O'Shea's cornbread is a great compliment to your meal.
- 1 1/4 Cup all-purpose flour
- 1 Cup yellow cornmeal
- 3 Tablespoons yellow cornmeal
- 3 Tablespoons sugar
- 2 Teaspoons sugar
- 1 Tablespoon baking powder
- 1 Teaspoon baking powder
- 1 1/4 Teaspoon kosher salt
- 2 large eggs
- 1 Tablespoon light corn syrup
- 1 1/4 Cup buttermilk
- 3/4 Cups unsalted butter, melted
Preheat the oven to 400 degrees.
Measure all of the dry ingredients into a medium-sized mixing bowl and whisk to incorporate.
In a separate medium-sized bowl, add the eggs, corn syrup, and buttermilk and whisk to combine.
Slowly add the buttermilk mixture to the dry ingredients and whisk well to combine. Next add the melted butter and whisk again.
Grease a 9-inch pie plate with a non-stick spray and pour the batter in/
Bake until the edges are crispy and the top is golden brown, about 30 minutes. Place it on a cooling rack to cool before serving.