Cornbread

I like a savory cornbread with no sugar, and this recipe serves me well. It is meant to be cooked in a cast iron skillet, but I have found, when making it without access to a cast iron skillet, that it works fine in a cake pan, too.

Ingredients

Dry

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda

Wet

• 2 cups buttermilk
• 2 large eggs
• ½ cup butter

Preparation

• Preheat oven to 425°F.
  • If not using a cast iron skillet, heat the cooking pan in the oven.

Cooking

1. Put dry ingredients in stand mixer bowl and have the mixer begin whisking.
2. Whisk together buttermilk and eggs in a separate bowl and pour into dry ingredients in mixer.
3. Heat butter.
   • If using a cast iron skillet, heat the skillet over medium-high heat until it just begins to smoke, then add butter and stir until melted.
   • If not using a cast iron skillet, heat the butter in a saucepan.
4. Stir melted butter into cornbread batter.
   • If not using a cast iron skillet, spread some of the butter in the cooking pan.
5. Bake at 425°F for 30 minutes, until golden and cornbread pulls away from sides.
6. Invert onto wire rack.

Source

• Ben Mims' Perfect Cornbread - Southern Living