We made some slow-cooker chili today (nothing better to coming home to dinner already being done). To compliment it, my wife made skillet-baked cornbread. The recipe (which I've put below) is from A Chef's Kitchen, an incredible restaurant in Williamsburg, Virginia. Worth the money if you're ever in the area.
The recipe uses U.S. imperial measurements; this site has conversions to metric. Tbsp. = tablespoon, tsp. = teaspoon, c. = cup.
3/4 c. (9 oz. by weight) stone-ground yellow cornmeal
1 tbsp. sugar
1 heaping tsp. kosher salt
1 tsp. baking soda
1 tsp. aluminum-free baking powder
1 extra large or jumbo egg
2 c. buttermilk
1 heaping tbsp. unsalted butter
Place a well-seasoned, 10-inch (base measurement) cast iron skillet in the oven. Preheat to 450 degrees F (232 C). Allow the pan to stay in the oven for five minutes after the oven is pre-heated to ensure that it's fully heated.
Meanwhile, place the corn meal, sugar, kosher salt, baking powder, and baking soda in a mixing bowl and mix together. Add the egg and buttermilk and mix until smooth.
Once the skillet's ready, toss in the butter. Allow it to melt and brown, swirling to coat the pan and edges. Pour in the batter. Return the skillet to the oven (still at 450 degrees) and bake for 12-15 minutes or until firm in the center and a toothpick inserted into the middle comes out clean.
Turn the cornbread out onto a cutting board, presenting it bottom-side up.
A quick note: as soon as you combine the wet and dry ingredients, the chemical reactions that make it rise begin. So you want as little time as possible between when you do this and when you put the batter into the pan.
Whisk together 1 stick (4 tbsp.) of unsalted butter at room temperature with 1 tsp. of coarse (1/2 tsp. fine) sea salt and 2 tsp. of honey.