Prep 10 min - cook 25 min - serves 8
American-Style Skillet Semolina Cornbread
A part-semolina cornbread baked in a screaming hot skillet, which is what actually builds the crust.
Before you cook
The skillet has to be properly hot before batter goes anywhere near it. A cold pan gives a pale, cakey bottom instead of a crisp crust.
Semolina alongside the cornmeal adds a coarser bite than an all-cornmeal loaf, closer to a proper crumb than a cake.
Method
Put a cast iron skillet in the oven and heat it to 220C empty.
Whisk the cornmeal, semolina, baking powder and salt together.
Whisk the buttermilk, eggs, oil and honey together in a separate bowl.
Pour the wet mixture into the dry and stir only until just combined.
Do not overmix, or the crumb turns tough rather than tender.
Carefully remove the screaming hot skillet and add a little oil to it.
Swirl the oil to coat the sides, which is what forms the crust.
Pour the batter in immediately; it should sizzle audibly on contact.
Bake for twenty to twenty-five minutes until the top springs back.
Rest five minutes in the skillet, then turn out and slice while warm.
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