From the Kitchen of…Ann Taylor Pittman, Executive Food Editor
We always cook two pans of corn bread at Thanksgiving: One is done a day ahead as the base for corn bread dressing, and the other goes into the oven at the last minute so it's hot and crusty at the table. Toasted leftovers get drizzled with honey at breakfast.
Medium to fine-ground cornmeal works well for this corn bread, but you can substitute a coarser grind if you prefer a heftier texture.
Place a 10-inch cast-iron skillet in oven. Preheat oven to 450° (leave pan in oven as it preheats).
Weigh or lightly spoon cornmeal and flour into dry measuring cups; level with a knife. Combine cornmeal, flour, baking powder, salt, and baking soda in a large bowl, stirring with a whisk.
Combine buttermilk, oil, and eggs, stirring with a whisk. Add to cornmeal mixture; stir just until batter is combined.
Cut butter into pieces. Carefully place butter in hot skillet in oven; bake at 450° for 1 to 2 minutes or until butter melts and begins to brown. Carefully remove pan from oven, and pour butter into batter, stirring just until combined. Immediately pour batter into pan. Bake at 450° for 20 minutes or until browned on edges and lightly browned on top. Cool 5 minutes before slicing; serve warm.
I don't have a cast iron skillet so just used a square baking pan, maybe that is part of why it came out a little dry. I felt it was a tad bit too salty, so if I did make this again, I'd cut back to 1/2 teaspoon of kosher salt. My daughter said it was much better drizzled with maple syrup.
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