Creative Cooking with Southern Flair!
Classic
Cornbread
Southern
Ingredients
1 cup all-purpose flour, sifted (White Lily)
2 cups yellow cornmeal (Weisenberger)
1 1/2 teaspoons salt
2 tablespoons sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
1 cup whole buttermilk, room temp
¾ cup whole milk, room temp
3 large eggs, room temp
5 ounces (10 tablespoons) unsalted butter, room temp
Cast iron skillet
2 tablespoons unsalted butter
1 tablespoon olive oil or lard
Unsalted butter, room temp
Maple syrup
Swirl together in a small bowl.
Directions
Preheat oven to 425F.
Add 2 tablespoons of butter and 1 tablespoon of olive oil to the cast iron skillet. Place in the oven until the butter starts to foam, being careful not to burn it. Add the batter, smooth out the top and bake until golden brown.
Batter
Whisk the dry ingredients together in a large mixing bowl. In a separate bowl, whisk the milks and eggs together. Add the butter, half of the egg/milk mixture to the dry ingredients and mix. Add the rest of the egg/milk mixture and mix until just incorporated.
Scrape the batter into the skillet with hot butter/oil, smooth out the top, place in the center of oven and bake until dark-golden on top and a tester comes out clean when inserted into the middle, about 17-20 minutes. Serve with maple butter.