Skillet cornbread

• 1 cup masa harina
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 1-1/2 cups milk
• 2 eggs
• 4 tbsp butter, melted
• 1 tbsp of butter

1. Preheat oven to 425 degrees F. Place 10” or 12” cast iron skillet in oven to preheat. If you don’t preheat the pan, it’s okay. It will still work fine.
2. Whisk masa, cornmeal, flour, baking powder, sugar and salt together in a large bowl.
3. Whisk milk, eggs and 4 tbsp melted butter together in a small bowl. Pour the melted butter in slowly while whisking so as not to cook the eggs
4. Add wet ingredients to dry ingredients. Stir until all is moistened. Do not over mix.
5. Place tbsp of butter in hot pan and swirl to coat all sides or if pan is cold, use paper towel to grease pan with butter. Pour batter into skillet and use spoon to level top.
6. Bake for 20 to 25 minutes for 10” pan and 12” pan for 15-20 until the edges are browned and a tester inserted into the center comes out clean. Cool in pan slightly before serving.

I used a 12” skillet because that’s what I have. The cornbread is thinner but cooks quicker. I actually baked this one on indirect heat in our grill at between 400-425. Next to it I had boneless skinless chicken breasts which take 10 min per side to cook on direct medium flame. On the other direct flame I had thick sliced summer squash. (My grill has three burners with this cooking in the center with that center burner off)