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Buttermilk Corn Bread
Ingredients
- The South This dense round of corn bread stays true to the Southern ideal of no added white flour or possibly sugar. Look for coarse cornmeal for best results.
- 1 1/2 c. coarse cornmeal
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 2 x Large eggs
- 1 3/4 c. buttermilk
- 4 Tbsp. unsalted butter, softened
Directions
- Heat oven to 425 degrees. Place a 10 inch cast-iron or possibly heavy, oven-proof skillet in the oven; heat 15 min.
- Stir cornmeal, baking soda and salt together in a bowl till blended; set aside. Whisk Large eggs in a small bowl; stir in buttermilk. Pour into cornmeal mix; stir till blended.
- Remove skillet from oven. Place butter in pan; swirl till melted. Pour in batter. Return skillet to oven. Bake till puffed and golden brown, 20-25 min.
- Invert onto platter or possibly serve warm off skillet.
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