Top | Breads
Classic Buttermilk Cornbread
(recipe, Katie Hickey)
This is a plain-jane cornbread, but it's perfect plopped into a bowl of chili. It seems to get better over a couple days too.
- 9 oz. / 1¾ cups medium ground yellow cornmeal
- 2¼ oz. / ½ cup flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- ¾ tsp. table salt
- ½ tsp. baking soda
- 1 cup buttermilk
- ¼ cup sour cream
- 2 large eggs
- 1 cup fresh corn (optional- I didn't use this, but I bet it would be good)
- 3 Tbsp. butter, cut into a few pieces
- Position rack in center of oven and put a 9 to 10 inch cast iron skillet on the rack. Preheat oven to 425. (Alternatively, preheat the oven, but heat the empty skillet on the stove top- this will be easier and get it hotter).
- In a small saucepan, bring ½ cup water to a boil over high heat. In a large bowl, combine ½ cup of the cornmeal with the boiling water. Stir to blend- it should become a thick mush.
- In a medium bowl, whisk remaining 1¼ cup cornmeal with the glour, sugar, baking powder, salt and baking soda.
- Add the buttermilk, sour cream, eggs to the cornmeal mush and whisk to blend. Fold in the fresh corn, if using.
- When oven is fully pre-heated, add the dry ingredients to the wet and mix with a wooden spoon until blended. Do not overmix.
- Remove the hot pan from the over or turn off the heat under the pan and add the butter pieces, tilting the pan to swirl the butter until it's almost melted and the pan is well-coated. (It's ok if the butter browns). Immediately pour the melted butter onto the batter and stir just to combine, about 6 strokes with a wooden sppon. Scrape the batter into the pan.
- Bake until the cornbread pulls away from the sides of the pan and the top is golden, 18-20 minutes. Immediately turn the bread out onto a rack. Cool 5 minutes and serve hot.