Corn Bread

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 1/2 cups white cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1 1/2 cups well-shaken buttermilk
  • 1 1/2 sticks (3/4 cups) unsalted butter, melted
  • Special equipment: 1 (10-inch) well-seasoned cast-iron skillet
Directions
  • Heat dry skillet in upper and lower thirds of oven while preheating oven to 450 degrees F.

  • Whisk together cornmeal, flour, baking powder, baking soda, and salt. Add egg, buttermilk, and 1/2 cup melted butter, then quickly stir together.

  • Remove hot skillet from oven. Divide remaining 1/4 cup melted butter between them, then divide batter between pans. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.


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