Southern Cornbread (Cat Cora) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
5 tablespoons unsalted butter, plus more for the pan |
3/4 cup all-purpose flour |
3/4 cup yellow cornmeal |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon kosher salt |
1 cup buttermilk (shake before measuring) |
2 large eggs |
Directions:
1. Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
2. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
3. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
4. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
5. Photographs by Yunhee Kim
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