Classic Buttermilk Cornbread

Classic Buttermilk Cornbread
Photo by Scott Phillips


  • ¾ tsp. table salt
  • 1-½ oz. (3 Tbs.) unsalted butter, cut into a few pieces
  • ½ tsp. baking soda
  • 2-¼ oz. (½ cup) unbleached all-purpose flour
  • 2 large eggs, lightly beaten
  • ¼ cup sour cream
  • 2 tsp. baking powder
  • + 3 more ingredients
    • 2 Tbs. granulated sugar
    • 1 cup buttermilk
    • 9 oz. (1-¾ cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F. In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of ...

View full recipe at Fine Cooking


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