Cast-Iron-Baked Buttermilk Corn Bread
Source of Recipe
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Recipe Introduction
~This is a great recipe....old-fashioned down-home flavor.~
Cast-Iron-Baked Buttermilk Corn Bread
1 tablespoon bacon drippings or vegetable oil
1-1/2 cups stone-ground yellow or white cornmeal
1/2 cup unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Pinch cayenne pepper
3 eggs
1-1/2 cups buttermilk
3 tablespoons unsalted butter, melted
Preheat oven to 400 degrees. After all the ingredients are assembled, place the drippings in a 9- to 10-inch cast-iron skillet and put the skillet in the oven.
In a large bowl, stir together the cornmeal, flour, sugar, baking soda, baking powder, salt and cayenne. In another smaller bowl, whisk the eggs together, then mix in the buttermilk.
Pour the liquid ingredients into the dry ingredients and stir until barely combined, with a few dry streaks remaining. Pour in the butter, then mix just to incorporate.
Take the hot skillet from the oven and spoon the batter into it. You should get a good sizzle when the batter hits the skillet. Smooth the batter and
return the skillet to the oven. Bake for about 18 minutes, until lightly browned and a toothpick inserted in the center comes out clean.
This corn bread is best served piping hot from the skillet. If it's served at room temperature, let it cool in the skillet for about 10 minutes before
turning it out onto a baking rack, where its surface will stay crisper. Cut it into wedges just before serving.
Makes 6 servings.
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