Classic Southern cornbread is even better with a bright citrus-herb compound butter.

Alon Shaya
This Story Originally Appeared On southernliving.com

Gallery

Sheri Giblin; Prop Styling: Claire Spollen; Food Styling: Chelsea Zimmer

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
Serves 8 (serving size: 1 slice cornbread, about 1 tbsp. butter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Grease a 10-inch cast-iron skillet with oil. Place skillet in preheated oven until hot, about 5 minutes.

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  • Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk together eggs, milk, and butter in a separate bowl, and add to cornmeal mixture, stirring just until combined. Carefully pour batter into hot skillet.

  • Bake in preheated oven until golden brown, 15 to 20 minutes. Cool to room temperature in skillet, about 30 minutes. Serve with Lemon-Thyme Butter.

Source

Domenica, Pizza Domenica, and Shaya, all in New Orleans

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