Note: Sally likes the cornmeal from Anson Mills, Nora Mills and Bob's Red Mill.
2. Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the remainder of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
3. Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
© 2005 by Sally Schneider. All rights reserved.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.