Monday, January 24, 2011

Southern White Cornbread

1/3 cup butter
2 cups white corn meal
3/4 cup flour
1 tablespoon sugar
2 1/2 cups buttermilk
2 eggs

Preheat your oven to 400° F. In a medium mixing bowl, combine corn meal, flour, and sugar whisking to combine. Whisk eggs and buttermilk together in a small bowl. Pour liquid into the dry ingredients and whisk until moistened. Place butter in cast iron skillet and place skillet in oven. Watch so that the butter does not brown, but is melted completely. Remove skillet and butter from the oven. Pour the melted butter from the skillet into your batter and whisk to combine. Pour batter into hot skillet and place back in the oven for 20-25 minutes.

* To make a Mexican Cornbread add chopped onion and diced jalapenos (as much or as little as you like) into the batter. Pour half of the batter in the skillet then sprinkle with 1 to 2 cups Mexican cheese blend. Pour remaining batter to cover the cheese and bake.

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