Our Favorite Corn Bread

By RoketJSquerl

Note from Rebecca: White cornmeal mix contains baking powder and salt, so if that’s all you can find, just omit the baking powder and salt in the recipe.


Adapted from Edna Lewis and Scott Peacock’s “The Gift of Southern Cooking”

Ingredients

• 1 1/2 Cups Fine-ground White Cornmeal
• 1 Teaspoon Baking Powder
• 1 Teaspoon Salt
• 1 3/4 Cups Buttermilk or Soured Milk (see Note)
• 2 Eggs, lightly beaten
• 2 Tablespoons Unsalted Butter

Details

Servings 6
Adapted from ezrapoundcake.com

Preparation

Step 1

1. Preheat the oven to 450 degrees F.

2. In a medium bowl, combine the cornmeal, baking powder and salt. In a separate small bowl, whisk the milk and eggs. In batches, pour them over the dry ingredients, stirring vigorously to make a smooth, glossy batter.

3. Cut the butter in pieces, and put it in a 10-inch cast-iron skillet or baking pan. Slide the skillet into the oven, and heat until the butter is melted and foaming. Remove from the oven, and swirl the butter around the skillet to coat the bottom and sides.

4. Pour the butter from the skillet into the bowl of cornbread batter, and mix well.

5. Turn the batter into the heated skillet, and put in the oven to bake for 30-40 minutes, until cornbread is golden brown and crusty on top and pulls away from the sides of the skillet.

6. Remove the skillet from the oven, and invert the cornbread onto a plate. Allow to cool for 5 minutes before cutting into wedges. Serve hot.

Note: If you don’t have any buttermilk, you can make a quick sour milk by stirring together 1 3/4 cups of milk, 2 teaspoons of lemon juice and 2 teaspoons of cider vinegar. Let it sit until curdled, about 10 minutes.