A Better Buttermilk CornbreadDecember 18, 2009
The other night we had a friend over for dinner and I served cornbread along with a delicious pork tenderloin. Well, the cornbread was good, but, honestly, not great.
Tonight I sought out a better cornbread recipe. And while I almost never cook off of internet-published recipes outside of a few of my favorite blogs (here and here), this particular recipe from allrecipes.com stood out and is now my go-to recipe for skillet cornbread. It will be yours, too.
Grandmother’s Buttermilk Cornbread
Courtesy of Bethany Weathersby on allrecipes.com
1/2 cup butter (1 stick)
2/3 cup granulated sugar
1 cup buttermilk
1/2 t. baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 t. salt
- Preheat oven to 375° and place a greased (butter or canola oil or bacon grease or lard will all do fine) 8″ or 9″ cast-iron skillet on the middle rack. Alternatively you can use a greased 8″ square baking dish, but don’t pre-heat it.
- In a large skillet, melt the butter then remove from heat and whisk in white sugar until well incorporated. The mixture won’t really be smooth, as the sugar won’t completely dissolve.
- Quickly add in the eggs and whisk vigorously lest you risk cooking the eggs.
- Mix the baking soda and the buttermilk in a small bowl, then whisk into the butter mixture.
- Add both the cornmeal and the flour, and stir until combined, but still slightly lumpy.
- Now would be a good time to add in a little herbs or black pepper, maybe some bacon grease, or cayenne pepper if you want. Otherwise…
- Pour mixture into the cast iron skillet and bake for 30-40 minutes. Start checking at 25 minutes, though. When a knife comes out clean, the cornbread is done.
- Immediately turn the cornbread out onto a wire cooling rack for 5 minutes before serving.
- Serve with honey butter (recipe follows)
Herbs (optional, but thyme or sage are great choices)
- Combine ingredients.
- Serve over cornbread.