Buttermilk Cornbread

Original Recipe HERE

Cornbread is supposed to be at its best when cooked in cast iron.  So far, this is the best cornbread I've made.  I think the buttermilk is key to keeping it so moist.
1/2 cup (one stick) butter
2 eggs
1 cup buttermilk
1/2 cup white sugar
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 to 1-1/2 cups corn kernels, optional [I used frozen]
(1) Preheat oven to 375 degrees F.  Put 12" cast iron skillet in the oven during the preheating phase.
(2) Melt butter in the microwave.
(3) In a medium mixing bowl, whisk together eggs and buttermilk.
(4) Add sugar to egg mixture; whisk until dissolved.
(5) Add butter to egg mixture; whisk well to avoid butter cooling into solids.
(6) In a small bowl, sift together baking soda, cornmeal, flour, and salt.
(7) Stir dry ingredients into wet until well blended.
(8) Gently fold corn into batter if using.
(9) Remove skillet from oven.  Melt approximately one tablespoon of butter in it, swirling to coat entire bottom and halfway up the sides.
(10) Pour batter into skillet.  Return to oven; bake 20-25 minutes or until a knife inserted in the center comes out clean.
(11) Allow cornbread to cool for several minutes in the skillet before slicing.

Kid Participation:
* Whisk wet ingredients
* Sift dry ingredients
* Stir it all together (gently, please!)

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