Buttermilk Cornbread

rrpariseggs.jpg

Cornbread is great for the holidays! Serve it fresh with fried fish or spicy beans. Crumble it in soups and gratins. You can even stuff it in your turkey. You’ll need good quality, stone-ground cornmeal and a seasoned iron skillet. Make sure the skillet is really hot before you pour in the batter and you’ll get a wonderful crunchy, brown crust. Save some for me. SAM

3 tablespoons olive oil, butter, or bacon grease
2 eggs, lightly beaten
2 cups buttermilk
2 cups stone-ground cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Sea salt to taste

Preheat the oven to 400 degrees F. Generously coat a 9- or 10-inch iron skillet with oil, butter, or bacon grease and place it in the oven to heat.

In a mixing bowl, combine the eggs and buttermilk. In another bowl, combine the cornmeal, baking powder, baking soda, and salt. With a pastry fork, lightly stir the cornmeal mixture into the egg-buttermilk mixture. Over stirring will make the cornbread tough. Pour the batter into the hot skillet and bake for 40 minutes. Loosen the edges and bottom with a thin spatula and invert the cornbread onto a serving plate.
Makes 6 to 8 servings.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: