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Sweet Buttermilk Cornbread

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"I have memories of my Papa Nelson eating cornbread for supper. If my memory serves me right, he ate it every Wednesday night when I was at his house while my parents went to choir practice at the Baptist church. And what cornbread he didn't eat with his beans, he would crumble up in a glass, soak in milk, and eat with a spoon like dessert. That goes to show that cornbread is good just about any way you can imagine."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 1 ½ cups all-purpose flour
â—¦ 1 cup plus 2 tablespoons yellow cornmeal
â—¦ 3 tablespoons sugar
â—¦ 1 tablespoon baking powder
â—¦ 1 teaspoon salt
â—¦ 1 ½ cups buttermilk
â—¦ 2 large eggs
â—¦ 3 tablespoons salted butter, melted


Recipe

Set the oven to 400° F. Put the unsalted butter in a 10-inch cast iron skillet and put it in the oven to melt while the oven heats.

Meanwhile, stir together the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the buttermilk and eggs. Stir the wet ingredients into the dry. The mixture will be thick.

Carefully remove the hot skillet from the oven when the butter is melted. Pour the hot butter into the cornmeal mixture; stir to combine. Spread the batter in the hot skillet and bake for 28 to 30 minutes, or until golden brown. As soon as it comes out of the oven, brush the salted butter over the entire top of the cornbread in the pan.


Serves 8