Buttermilk Cornbread

Buttermilk Cornbread

 To keep the crust crispy, carefully turn the cooked cornbread out of the skillet as soon as possible. Letting it cool in the skillet steams the crust. 

Buttermilk Cornbread
Makes 1(10-inch) skillet.
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  1. 2 tablespoons canola oil
  2. 2 cups plain yellow cornmeal
  3. 1 cup all-purpose flour
  4. 1 tablespoon baking powder
  5. 1½ teaspoons kosher salt
  6. 2½ cups whole buttermilk
  7. 6 tablespoons unsalted butter, melted
  8. 2 large eggs
  1. Preheat oven to 425°. Pour oil into a 10-inch cast-iron skillet. Place in oven until oil is very hot, about 8 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Carefully pour batter into hot oil in skillet.
  3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/


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