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Cornbread



I adore corn muffins, corncakes, cornbread with whole corn kernals, cornbread pudding…. But skillet cornbread is my favorite thing made with cornmeal. Because you melt butter in the skillet before you pour in the batter, the edges get beautifully crispy and golden brown and buttery. The sour cream ensures the cornbread will be moist, not dry and crumbly. My favorite part of this cornbread, however, is the texture. The coarse cornmeal provides a lovely, almost crunchy bite to the bread.

I do add sugar to my cornbread; I like it slightly sweet. Feel free to reduce the amount of sugar by half or experiment with eliminating it all together if you prefer southern style cornbread. I haven’t tested this recipe without sugar, though, so I can’t guarantee the results. As a northerner, I like my cornbread sweet so I have never tried it! However, I prefer my iced tea sweetened, or prepared in the style of “sweet tea” (brew the tea hot, add the sugar so it dissolves in the hold liquid, then chill before serving).

I like to eat this for breakfast by itself with a pat of butter, with soup or chili for lunch, and especially with spare ribs cooked in my smoker. You can freeze this bread and it toasts up deliciously, but I rarely have to since I gobble it up so quickly. Enjoy!



Ingredients:
1 cup flour
3/4 cup cornmeal
1/2 cup coarse cornmeal (dried polenta)
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup sour cream
1/2 cup whole milk
1/4 cup melted butter
1/4 cup butter, room temp or cold, both are fine
2 eggs

Method:
Preheat your oven to 375 degrees.

Place a 10 inch skillet on a burner over medium heat and preheat it for 10 minutes.

In a large bowl, whisk together the flour, corn meals, sugar, salt baking powder and baking soda.

In another bowl, whisk the buttermilk, sour cream, milk, eggs and 1/4 cup melted butter.

Stir the wet ingredients into the dry until just combined.

Add the remaining 1/4 cup butter to the preheated skillet and allow it to melt. Pour the batter into the skillet. Move the skillet to the oven and bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.


Allow to cool for 15 minutes, slice a piece and enjoy!


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