Our Favorite Sour Milk Cornbread

Ingredients

• 1 1/2 cups fine-ground white cornmeal
• 1 teaspoon salt
• 1 teaspoon Homemade Baking Powder (see note)
• 1 3/4 cups soured milk or buttermilk
• 2 eggs
• lightly beaten
• 2 tablespoons unsalted butter

Instructions

1. 1

   Preheat the oven to 450° Mix the cornmeal, salt, and baking powder together in a bowl.

2. 2

   Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring vigorously to make a smooth glossy batter.

3. 3

   Cut the butter into pieces and put it in a 10-inch cast-iron skillet or baking pan.

4. 4

   Put the skillet in the preheated oven, and heat until the butter is melted and foaming.

5. 5

   Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly.

6. 6

   Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter.

7. 7

   Turn the batter into the heated skillet, and put in the oven to bake for 30-40 minutes, until cornbread is golden brown and crusty on top and pulls away from the sides of the skillet.

8. 8

   Remove the skillet from the oven, and turn the cornbread out onto a plate.

9. 9

   Allow to cool for 5 minutes before cutting into wedges.

10. 10

    Serve the cornbread while it is hot.