Buttermilk Cornbread

You can make this a day ahead. If you're using it as a side (not in the dressing), then add 1/2 tsp. salt with the flour.

 

Yield:

Makes 10 servings

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 1 Hour, 45 Minutes

Ingredients

1 1/2 cups buttermilk
3 large eggs
4 tablespoons sugar
1 teaspoon baking soda
1/2 cup fresh corn kernels
1 1/2 cups fine yellow cornmeal
1 cup all-purpose flour
1/2 cup butter, melted

Preparation

Preheat oven to 350°. Whisk together buttermilk, eggs, sugar, and baking soda in a large bowl; stir in corn. Stir together cornmeal and flour; gradually whisk flour mixture into buttermilk mixture. Whisk in melted butter. Pour batter into a buttered 10-inch cast-iron skillet. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool completely on a wire rack (about 1 hour).

Note:

John Zucker,

Cru Café, Charleston, South Carolina,

November 2012