Cast Iron Skillet Cornbread

This recipe is used just about every year I've been in the Northwest as the bread base for cornbread stuffing for the turkey. I suppose it could be baked in different pans or shapes; but if the end goal is to cube all the bread, then a) it doesn't matter how moist the cornbread is, and b) its baking shape doesn't matter either. The recipe ratio comes from The Cast Iron Skillet cookbook.

Ingredients

1 c all-purpose flour
1/2 c fine white cornmeal
1/2 c medium-coarsely ground yellow cornmeal
2 tbsp granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp chili powder
1/2 tsp kosher salt
2 large eggs
1 c half-and-half
1/2 c sour cream
4 tbsp unsalted butter, melted

Directions

Preheat oven to 400 degrees F.

In a large mixing bowl, whisk together all the dry ingredients. In a separate bowl, beat the eggs, sour cream, butter and half-and-half together. Add the wet ingredients to the dry ingredients and mix until it forms a batter.

Butter the interior of the cast iron skillet, bottom and sides. Pour in cornmeal batter and bake for 10-15 minutes, until the top is lightly golden brown.

Yield: 4 1/2 c cornbread, or 8 servings if sliced into wedges