Preheat oven to 425°; this recipe makes enough batter for one 12″ cast iron skillet.
- 1 1/2 cups fine yellow cornmeal
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 stick (8 tablespoons) butter
- 2 eggs
- 1 1/4 cups full-fat coconut milk (shake the can first to distribute the fat)
- 1 cup thawed frozen corn or drained canned corn or cooked fresh corn
- Melt butter in cast iron skillet over medium heat until lightly brown and fragrant. Remove from heat and pour off most of the butter into bowl or measuring cup to cool slightly. Leave about 1 tablespoon of the butter in the skillet.
- Beat eggs and coconut milk, then slowly pour in reserved browned butter while still beating. I have had luck stirring in the butter after the dry ingredients are mixed in, so if you are worried about the butter cooking your eggs, you can add it later.
- Beat in dry ingredients. Your batter will be thick.
- Stir in corn.
- Pour the batter into the skillet. Bake for about 20 minutes until brown and done in the center.
As you can see, we ate our cornbread with venison chili: