Buttermilk Cornbread

Store-bought bread is fine for making most kinds of bread stuffing, but for cornbread stuffing, I think it's best to make your own. This cornbread, adapted from a recipe by contributing editor Pam Anderson, is noteworthy because it doesn't call for any wheat flour, so it's bursting with corn flavor. Use it to make cornbread stuffing or serve it warm, slathered with butter and honey or maple syrup.

Buttermilk Cornbread
SERVINGS
8
by 6  people
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Related Categories:

Bread, Corn Bread, Seasonal, Thanksgiving, Winter
Ingredients
  • 1 1/2 cups yellow cornmeal, preferably stone-ground
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons unsalted butter or rendered bacon fat, cut into two pieces
Related Video
How to Make Cornbread

This Southern staple has been around for centuries but never gets old┐because it's so delicious and versatile! Learn how to make cornbread, and you've got something yummy to go with chili, crumble to make stuffing, or just dip in honey and eat like dessert!

Directions
1. 
Position a rack in the center of the oven and place a 10- to 11-inch cast-iron skillet or a 9-inch-square metal baking pan on the rack. Heat the oven to 450 degrees F.
2. 
Bring a small kettle of water to a boil. While the water comes to a boil, put 1/2 cup of the cornmeal in a medium mixing bowl. In a small bowl, combine the remaining 1 cup cornmeal with the sugar, baking powder, salt, and baking soda.
3. 
Pour 1/2 cup of the boiling water into the 1/2 cup of cornmeal and stir until the cornmeal becomes a thick mush. Whisk the buttermilk into the mush until smooth, then whisk in the egg and egg yolk.
4. 
When the oven and pan are fully heated, stir the dry ingredients into the buttermilk mixture. Remove the hot pan from the oven and add the butter or bacon fat, carefully swirling it around the pan until it's melted and has coated the pan--it's fine if the butter browns. Immediately pour the excess butter or fat into the batter, stir to combine, then scrape the batter into the skillet or pan.
5. 
Bake until the cornbread has pulled away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the cornbread out onto a cooling rack. Cool for 5 to 10 minutes before serving, or cool completely if using for stuffing.
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