Served yesterday as part of our New Year’s Day menu.
The original recipe comes from Paula Deen, the queen of Southern cooking. I adjusted the recipe slightly by reducing the buttermilk and adding 2 eggs for an extra fluffy crumb and a crunchy crust.
Preheat the oven to 425°F / 220°C. Add 2 tablespoons butter to a cast-iron skillet, and place skillet in the oven to preheat. In a medium bowl, whisk together cornmeal, flour baking powder, salt, and baking soda. In a small saucepan, melt the remaining 4 tablespoons butter, then whisk in buttermilk and eggs. Stir buttermilk mixture into cornmeal mixture just until combined. Remove skillet from the oven, and pour batter into the hot pan. Bake until golden brown and a wooden stick inserted in the center comes out clean, about 20 minutes. Serve immediately.Cast Iron Cornbread
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