Our classic cornbread gets a new spin by swirling together batters made with two different cornmeal colors. Have fun with what types you have on hand!
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- ⅜ teaspoon baking soda
- 3 cups whole buttermilk, room temperature
- 6 tablespoons unsalted butter, melted
- 3 large eggs, room temperature
- ¾ cup stone-ground blue cornmeal*
- 1½ cups stone-ground white cornmeal*
- Preheat oven to 400°. Spray a 10-inch cast-iron skillet with cooking spray.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to flour mixture, folding just until combined.
- Spoon 1½ cups batter into a medium bowl; fold in blue cornmeal just until combined. Add white cornmeal to remaining batter, folding just until combined.
- Pour white cornmeal batter into prepared pan, and smooth top with an offset spatula. Using a tablespoon, drop blue cornmeal batter randomly across top of white cornmeal batter. Using the tip of a knife, swirl batters together.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes. Let cool in pan for 10 minutes before serving.
*We used McEwen & Sons Organic Blue and White Stone Ground Cornmeals.