Corn Bread
10″ Corn Bread Loaf
Thanks to grandson Sam for this recipe.
Ingredients
- 1 1/2 cups cornmeal
- 1 cup all purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups reduced fat buttermilk
- 1 large egg
- 6 tablespoons unsalted, melted butter. (Used in two 3-tsp measures.)
Directions
Preheat oven to 425 degrees. Place an oven-proof 10-inch case iron skillet in the oven.
- In a large bowl, combine cornmeal, flower, sugar, baking powder, and salt.
- In another bowl whisk together buttermilk, egg, and 3 tablespoons melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Remove skillet from the oven and add remaining 3 tablespoons butter until heated through – 1 or 2 minutes.
- Working carefully with that hot skillet, immediately scoop the batter into the skillet. Place into oven and bake for 25-30 minute, or until a toothpick in the center comes out clean.
- Let cool 5 minutes and serve warm.
