Buttermilk Cornbread

November 19, 2007


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.

COOKING TIP: Buttermilk Cornbread

November 19, 2007

Before pouring cornbread batter into a preheated, greased iron skillet, test the grease with a small drop of batter. If the batter sizzles loudly, the skillet is hot enough to form a good crust.