Recipe courtesy of Zinfandel Restaurant
Save Recipe Print
Level:
Easy

Ingredients

Directions

Preheat oven to 425 degrees. Put a dry, well-seasoned 9 to 9 1/2-inch cast iron skillet in middle of oven to heat. Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk. Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. The batter doesn't have to be smooth, a few small lumps are good. Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Cheese-and-Chive Cornbread

Recipe courtesy of Food Network Kitchen

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Skillet Cornbread

Recipe courtesy of Ree Drummond

Skillet Cornbread

Recipe courtesy of Damaris Phillips

Skillet Cornbread

Recipe courtesy of Emeril Lagasse

Skillet Cornbread

Recipe courtesy of Family Circle Magazine

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.