Co. Cornbread | Recipe
A recipe for moist and tender Southern-style cornbread, with just the right amount of sweetness.
Is it even possible to daydream about a Southern feast without envisioning a cast iron skillet ballooning over with sweet, moist cornbread? I think not. In my opinion, a good, solid recipe for cornbread made from scratch is absolutely essential to Southern entertaining. Mostly because it is essential to my marriage. I have lived my whole life in the South, but originally from Houston. And, Houston isn’t what I would consider…mmmm…country.
On the contrary, my husband is not from Houston, and he is what I would consider country. In fact, that was one of the things that I adored, and still do adore, about him. The man has a charming Southern draw, talks mighty slow, looks incredibly handsome in a cowboy hat, and yes, even raised cattle and won a state fair or two in his day. So, it may go without saying, but his guys knows good skillet cornbread when he tastes it.
From what I've gathered, my husband's dear, sweet Nana was no stranger to serving up the best cornbread your tastebuds ever did meet at just about any family gathering. I have been lovingly conditioned to the same. Far be it for me to deprive a man of a food nearest and dearest to his heart. This is a cast iron skillet cornbread recipe, made from scratch. It's easy, it's sweet and it's guaranteed to cure any man's hankering for a good ol' fashioned slice of sweet cornbread. Enjoy.
Ingredients:
2 cups All-Purpose flour
2 cups fine, ground yellow cornmeal
1/3 cup + 1 tablespoon granulated sugar
2 teaspoons fine sea salt
1 ½ teaspoon baking soda
1 ½ cup sour cream
1 1/3 cup whole milk
4 large eggs, slightly beaten
14 tablespoons (about 1 ¾ sticks ) unsalted butter, melted
2 tablespoons Canola oil
Method:
Preheat oven to 400°
Place a 12" cast iron skillet in the heated oven while making the batter. In a large bowl, whisk together dry ingredients until mixed and create a well in the middle of the bowl. In a small bowl, whisk together sour cream, milk and eggs. Pour wet ingredients into the well and, with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Stream in butter* and stir, again, gently until evenly incorporated.
Remove skillet from the oven. Using a pastry or marinade brush, brush the canola oil onto the bottom and sides of the skillet. Pour batter into the skillet, smooth over the top with a icing spatula or a knife and bake for 20-25 minutes, or until the cornbread is golden, slightly browned along the edges and a toothpick comes out clean when inserted into the center. Serve immediately and enjoy.
Serves 8-12.
Would pair well with:
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