OUR FAVORITE SOUR MILK CORNBREAD
Provided by Edna Lewis
Categories Bread Dessert Side Bake Cornmeal Buttermilk Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°
- Mix the cornmeal, salt, and baking powder together in a bowl. Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring vigorously to make a smooth glossy batter.
- Cut the butter into pieces and put it in a 10-inch cast-iron skillet or baking pan. Put the skillet in the preheated oven, and heat until the butter is melted and foaming. Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly. Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter. 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.
- Remove the skillet from the oven, and turn the cornbread out onto a plate. Allow to cool for 5 minutes before cutting into wedges. Serve the cornbread while it is hot.
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Shanto Shill
[email protected]I've made this cornbread several times and it's always a hit. It's a great recipe to have in your back pocket.
Adefolatayoajila
[email protected]This cornbread is the perfect comfort food. It's warm, hearty, and filling.
Alejandro Espiritu
[email protected]I'm not a huge fan of cornbread, but this recipe changed my mind. It's so moist and flavorful.
Osas Loveth
[email protected]This cornbread is a great way to use up leftover sour milk.
Adil Mudassar
[email protected]I love that this recipe uses simple ingredients. I always have sour milk on hand, so it's easy to whip up a batch of this cornbread.
Emmanuel David
[email protected]This cornbread is so versatile. I've served it with everything from soup to salad to grilled chicken.
SIPON AHMED
[email protected]I was skeptical about using sour milk, but this recipe proved me wrong. The cornbread was moist and had a great tang.
Carlos Barreda Cheyén
[email protected]This recipe is a keeper! The cornbread was delicious and the perfect accompaniment to my chili.
Deborah McGeever
[email protected]I've tried many sour milk cornbread recipes, but this one is by far the best. It's so easy to make and always turns out perfectly.
Bismarck Elorm
[email protected]This cornbread was a hit with my family! It was moist, flavorful, and had a perfect crumb. I'll definitely be making this again.