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Buttermilk Skillet Cornbread

Source of Recipe

From "The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"Thank goodness we live in a world with buttermilk skillet cornbread. Top it with a slather of butter and a drizzle of honey."

List of Ingredients

â—¦ ½ teaspoon baking soda
â—¦ 1 ½ cups buttermilk
â—¦ 1 ¾ cups yellow cornmeal
â—¦ ½ cup all-purpose flour
â—¦ 1 teaspoon salt
â—¦ 3 tablespoons sugar
â—¦ 1 ½ teaspoons baking powder
â—¦ ½ cup sour cream
â—¦ 2 beaten eggs, room temperature
â—¦ ½ cup butter, melted, plus 1 tablespoon butter to grease skillet
â—¦ Butter, honey, or molasses, to serve


Recipe

Preheat the oven to 425° F.

In a mixing bowl, combine baking soda and buttermilk. In a separate bowl, combine cornmeal, flour, salt, sugar, and baking powder. Stir in buttermilk mixture, sour cream, eggs, and butter to the dry mixture until blended, but do not overmix.

Add 1 tablespoon butter into a 10-inch cast iron skillet, or 5-inch skillets, and place into the oven for about 5 minutes to heat the skillet. Carefully remove skillet, then pour the cornbread batter into the hot, buttered skillet and bake 20 to 25 minutes. Cut into wedges and serve with butter, honey, or molasses.

Makes 6 to 8 servings