Adapted from a FineCooking.com Recipe
In the photo, this cornbread is shown second from the right in the cast iron skillet.
1 3/4 cups yellow cornmeal
1/2 cup flour
2 Tbsp sugar
2 tsp. baking powder
3/4 tsp. salt
1 cup buttermilk
1/4 cup sour cream
2 large eggs
3 Tbsp butter, cut into pieces (salted or unsalted works fine)
1/2 cup boiling waterh
- Put cast iron skillet (9-10 inches) into the oven and heat the oven to 425 degrees.
- Boil water and combine with 1/2 cup cornmeal. Stir to create a cornmeal mush.
- In a separate boil, mix remaining cornmeal (1 1/4 cups), flour, sugar, baking powder, salt, and baking soda.
- Add the buttermilk, sour cream and eggs to the cornmeal mush. Combine.
- Add the dry ingredients to the wet ingredients and blend. Do not overmix.
- Take the cast iron skillet out of the oven. Add the butter. Swirl to melt the butter and coat the skillet with the butter.
- When the butter is melted, pour it into the batter and mix, using only a few strokes.
- Pour the batter into the skillet.
- Bake until the cornbread pulls away from the skillet and is slightly firm to the touch in the center. It should be golden brown on top. This will likely take 18-20 minutes.
- The cornbread can be removed from the pan (turn out onto a cooling rack) or served directly from the skillet.
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