Cornbread

Name: Cornbread
Cuisine: American
Ingredients: 1 1/4 cup self-rising cornmeal mix; 3/4 cup self-rising flour; 1/3 cup whole milk; 1 cup buttermilk; 2 eggs; Stick butter

PlainAddieJane @cook_15294775

Buford, Ga

This is a recipe from Alex Guarnaschelli that I amend slightly due to my liking. My family would be ashamed of me because this is not exactly southern cornbread, but I like it kind of smooth (less crumbly) and what they don’t know won’t hurt them. The other sinful thing I like, which I would strongly suggest, is putting an obscene amount of buttermilk into this cornbread (more than the recipe calls for) and pulling it out of the oven early so the middle is still raw. It sounds crazy, but try it.

PlainAddieJane @cook_15294775

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Ingredients

1 1/4 cupself-rising cornmeal mix
3/4 cupself-rising flour
1/3 cupwhole milk
1 cupbuttermilk
2eggs
Stickbutter

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Steps

1

Place cast iron skillet in the oven and preheat it to 425°F
2

Gently whisk all ingredients except for the butter
3

Pull the cast iron skillet out of the oven, reduce setting to 375°F
4

Place the stick of butter, (cutting it up will help) into the skillet and once it’s melted, pour about half into the batter. Mix the batter, then pour it into the skillet. You know it’s going right when it sizzles as it’s poured into the skillet.
5

Put it into the oven for 20-25 minutes unless you are naughty like me and want to eat it with a raw center.