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Buttermilk Cornbread

Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke
Hands-on time 5 mins
Total time 35 mins
Yield Makes 8 servings
Serve this Southern staple with soups, stews, or salads. Plan to make this just before guests arrive so they can enjoy it hot.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup plus 3 Tbsp. plain white cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1 cup buttermilk

How to Make It

  1. Preheat oven to 400°. Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.

  2. Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.

  3. Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

The Hermitage Hotel, Nashville, TN