Our Favorite Sour Milk Cornbread
AmericanHardVegetarianGluten-Free

Our Favorite Sour Milk Cornbread

A delicious american dish. Perfect for vegetarians. Gluten-free friendly.

Total Time

121 min

Serves

4

Rating

0.0 (0)

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.

Cooking Timer

02:01:00
Custom Timer (minutes)

Recipe Info

Prep Time:29 min
Cook Time:92 min
Total Time:121 min
Difficulty:Hard
Servings:4