Corn Bread

Submitted by:
Recipe Image

Difficulty: Easy - for beginners
Serves: 2 10 inch loafs

Preparation time:
Cooking time:

Ingredients

•3 cups white cornmeal
•1 cup all-purpose flour
•1 teaspoon baking powder
•1 teaspoon baking soda
•2 teaspoons kosher salt
•2 large eggs, lightly beaten
•3 cups well-shaken buttermilk
•3 sticks (1 1/2 cups) unsalted butter, melted

•Special equipment: 2 (10-inch) well-seasoned cast-iron skillets

Method

Heat dry skillets in upper and lower thirds of oven while preheating oven to 450°F.

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

Remove hot skillets from oven. Divide remaining 1/2 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.

Cooks' note:• If you are making corn bread ahead for croutons, reheat remainder in skillets or wrapped in foil, in a 350°F oven 10 to 15 minutes before serving.

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.