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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I normally don't like cornbread because I have yet to find a recipe that isn't too sweet for our tastes. This one sounds like it might be the winner. From Taste of the South. Ingredients:
1 1/4 cups stone-ground white cornmeal (not self-rising) |
1/2 cup flour |
1/4 cup stone-ground yellow corn grits |
4 teaspoons baking powder |
1 teaspoon salt |
2 cups buttermilk |
2 eggs |
1/4 cup butter |
Directions:
1. Preheat oven to 425. Place a 10-inch cast-iron skillet in oven to heat.
2. In a large bowl, stir together cornmeal, flour, grits, baking powder and salt.
3. In a separate bowl, whisk together buttermilk and eggs. Add to cornmeal mixture, stirring until just combined.
4. Remove skillet from oven and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into batter and stir. Pour batter into skillet.
5. Bake for 25-30 minutes, until browned and has begun to pull away from sides of skillet. Let cool in pan for 10 minutes, then invert onto plate and cut into wedges.
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