Southern Cornbread

Name: Southern Cornbread
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: 2 cups stone-ground cornmeal; 3 tablespoons sugar; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 1 cup buttermilk; 2 large eggs; 9 tablespoons unsalted butter

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Level: Easy

Total: 30 min
Active: 10 min

Yield: 8 servings

Many debate what makes a Southern cornbread. Generally it is all or mostly cornmeal¿no flour¿making it crumbly and the perfect side dish to a meal with lots of sauce and flavor. The sugar content is hotly contested too: many feel true Southern cornbread should not contain any, while others think a little bit of sugar brings out the corn flavor. We opted for just a little sugar, for that crumbly texture with the sweetness of fresh corn.

Level: Easy

Total: 30 min
Active: 10 min

Yield: 8 servings

Ingredients

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2 cups stone-ground cornmeal

3 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup buttermilk

2 large eggs

9 tablespoons unsalted butter

Directions

Preheat the oven to 375 degrees F.
Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature.