* Exported from MasterCook *
Cornbread, Yellow Buttermilk
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread Cast-Iron Skillet
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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12 tablespoons unsalted butter
3 eggs
2 1/2 cups buttermilk
3 cups all-purpose stone ground yellow cornmeal --
(525g), (like Hodgson Mill)
2 tablespoons baking powder
3/4 teaspoon baking soda
2 teaspoons salt -- (I like fine grain sea salt)
Yields one 10" skillet, about 10 servings
Southern-style, unsweet
Note: If you're a sweet cornbread fan, then 3 tablespoons to 1/4 cup
granulated sugar can be added to the dry ingredients.
Preheat the oven to 375F. When the oven is preheated, place a 10"
cast-iron skillet in the oven while you prepare the batter. This
skillet is going to yield the best, crispiest cornbread crust.
Melt the unsalted butter in a small saucepan or in the microwave at
30 second intervals. Set aside one tablespoon of the melted butter.
Whisk the eggs together well in a medium bowl and pour in the
buttermilk; stir until well mixed.
In a separate large bowl, whisk together the corn meal, baking
powder, soda and salt. Add the buttermilk mixture and melted butter;
stir together with a wooden spoon.
Open the oven door and pull out the oven rack with the cast-iron pan
on it. Carefully pour in the 1 tablespoon reserved butter and brush
the pan until the interior is completely covered. (Please pay
attention that your forearms do not touch the oven rack to avoid
burns - been there too many times!) Pour the batter into the pan. It
will almost completely fill a 10" cast-iron skillet to the top, which
may make you nervous about the batter overflowing while baking, but
it won't I promise! It's okay if the batter looks a little ragged on
top. Just smooth it evenly the best that you can with the wooden spoon.
Bake for 25 to 30 minutes, or until a skewer inserted in the center
comes out clean.
Serve slices warm with salted butter.
Slices re-heat well in the microwave at 20 to 30 seconds cook time,
or you can stuff slices with butter and wrap them in foil before
re-heating them in the oven for about 10 minutes at 350F.
S(Internet address):
http://www.sprinklebakes.com/2016/04/really-good-southern-cornbread.html
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Per Serving (excluding unknown items): 322 Calories; 17g Fat (46.1%
calories from fat); 8g Protein; 36g Carbohydrate; 3g Dietary Fiber;
103mg Cholesterol; 902mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0303