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Classic

Cornbread

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Southern

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Ingredients

1 cup all-purpose flour

2 cups yellow cornmeal

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

3/4 cup (12 tbsp's) unsalted butter, melted and cooled.

Cast iron skillet

2 tablespoons butter 

2 tablespoons olive oil or lard

Room temperature salted butter

Maple syrup 

Swirl together in a small bowl

Directions

Preheat oven to 425F.

Add 2 tablespoons of butter and 2 tablespoons of olive oil to the cast iron skillet. Place on the stovetop, and heat over low temperature while making the batter.

Batter

Whisk the dry ingredients together in a large mixing bowl. In a separate bowl, whisk the milks, eggs and butter together.

Turn the stove top heat up to med-high to quickly get the oil and butter hot, being careful not to burn. As soon as fats are hot, remove from heat, whisk the wet and dry ingredients together until smooth and pour into the hot skillet. Place in the center of oven and bake until dark-golden on top and a tester comes out clean when inserted into the middle. Serve with maple butter.  

 

 

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