
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
Preheat the oven to 450° Mix the cornmeal, salt, and baking powder together in a bowl.
- 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
Cut the butter into pieces and put it in a 10-inch cast-iron skillet or baking pan.
- 4
Put the skillet in the preheated oven, and heat until the butter is melted and foaming.
- 5
Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly.
- 6
Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter.
- 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
Remove the skillet from the oven, and turn the cornbread out onto a plate.
- 9
Allow to cool for 5 minutes before cutting into wedges.
- 10
Serve the cornbread while it is hot.