I love cornbread and I have a really basic, simple recipe for good cornbread. One thing that is a must is a cast iron skillet. I only have a small one so I actually half this recipe. My skillet makes about six slices so that's perfect for me and Stuart. I like this recipe because it uses only corn meal and no flour. That makes it a whole grain bread, which is a good thing. I also substitute Kefir for buttermilk since I drink Kefir everyday, and I think it's better for you than buttermilk.
2 eggs
2 cups buttermilk or Kefir
2 cups cornmeal
1 t. salt
1 t. soda
2 t. baking powder
2 T. melted butter
Preheat oven to 475°. Grease a 9-10 inch cast iron skillet with butter and heat in oven for 6-7 minutes.
Combine dry ingredients in a bowl. In a separate bowl, beat eggs. Add buttermilk or kefir. Add dry ingredients and combine well. Stir in melted butter.
Pour batter into the hot skillet. Bake 20-25 minutes.
Since I make half this recipe for my small cast iron skillet, I only bake my cornbread for 15 minutes.
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