Finally A Sweet Cornbread!

I'm a sucker for Savory Cornbreads with lots of cheese and herbs. Tonight, however, I was craving something sweet so I made a raisin and walnut cornbread. I made it in my trusty cast-iron skillet and it turned out just perfect. Not too sweet and very moist with just the right amount of crunch from the walnuts.

Ingredients:


1-1/3 c all-purpose flour
2/3 c yellow cornmeal (not coarse)
1/3 c sugar
1-1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1-1/2 sticks (3/4 c) unsalted butter
2 large eggs
1-1/2 c well-shaken buttermilk
1/2 c raisins
1/2 c walnuts, coarsely chopped


Prep:


1. Preheat oven to 375°F. Melt butter in a 10-inch cast-iron skillet over medium heat.


2. Stir together flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl. Whisk together butter, eggs, and buttermilk in another bowl and add to flour mixture, stirring until just combined. Stir in raisins and walnuts.


3. Pour batter into skillet and let stand 10 minutes. Bake in middle of oven until the top is pale golden and a tester comes out clean, approximately 35 minutes. Let cool in the skillet for 10 minutes, then invert to cut and serve.