Southern Entertainer's Cookbook, The by Courtney Dial Whitmore

Author:Courtney Dial Whitmore
Language: eng
Format: epub
Tags: Cooking, American-Southern style | Cookbooks
Publisher: Gibbs Smith
Published: 2020-12-17T00:00:00+00:00

Buttermilk Skillet Cornbread

Yield: 6–8 servings

“The best comfort food will always be greens, cornbread, and fried chicken.”

—Maya Angelou

We don’t argue with Maya. Thank goodness we live in a world with buttermilk skillet cornbread. Top it with a slather of butter and a drizzle of honey.

1/2 teaspoon baking soda

1-1/2 cups buttermilk

1-3/4 cups yellow cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

3 tablespoons sugar

1-1/2 teaspoons baking powder

1/2 cup sour cream

2 beaten eggs, room temperature

1/2 cup butter, melted plus 1 tablespoon butter to grease skillet

Butter, honey, or molasses, to serve

Preheat the oven to 425 degrees F.

In a mixing bowl, combine baking soda and buttermilk. In a separate bowl, combine cornmeal, flour, salt, sugar, and baking powder. Stir in buttermilk mixture, sour cream, eggs, and butter to the dry mixture until blended, but do not overmix. Add 1 tablespoon butter into a 10-inch cast iron skillet, or 5-inch skillets, and place into the oven for about 5 minutes to heat the skillet. Carefully remove skillet then pour the cornbread batter into the hot, buttered skillet and bake 20–25 minutes. Cut into wedges and serve with butter, honey, or molasses.

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