Buttermilk Cornbread

This recipe comes from a blog called the Tasting Table. The blog has all sorts of recipes and tips for foodies across the country. This recipe is from the Carriage House in Chicago. It is baked in a 12″ cast iron skillet but I did not have that size so I divided it between a 10″ and 8″ cast iron pan and it worked out fine. Let it cool before serving and slicing.

Buttermilk cornbread

3 eggs

1/2 cup sugar

1 cup buttermilk

1 cup sour cream

1/3 cup honey

1 1/2 c. all purpose flour

1 1/2 c. yellow cornmeal

1 T. baking powder

3/4 t. baking soda

1 t. salt

pinch of cayenne, or more

1 1/2 sticks melted butter plus 2 T. butter for the skillet

Set a 12″ cast iron skillet in the oven and preheat to 375 degrees. In a large bowl, whisk together the eggs and sugar until frothy, about 2 minutes. Whisk in the buttermilk, sour cream and honey. In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and cayenne. Stir the flour mixture into the sour cream buttermilk mixture. Stir in the melted butter and mix until well combined. Remove hot cast iron pan from oven, add 2 T. butter and swirl around to evenly disperse the butter. Pour in the batter, even the top of it with a knife of spoon. Bake 25 minutes.

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8 thoughts on “Buttermilk Cornbread

  1. Perry Irish Hodgson January 30, 2013 / 10:55 am

    Hi Annie! I’d like to make this but I don’t have a cast iron pan. Can I use something else? Like a round Le Creuset casserole?

    • whatsanniecooking January 30, 2013 / 12:37 pm

      Yes, I think it should work fine in a Le Creuset!! I am just about to start the no knead bread to cook off in my dutch oven tomorrow! Do you every make that?

  2. Perry Irish Hodgson January 31, 2013 / 10:44 am

    Yes, I have made the no-knead bread–in fact, that’s why I bought the Le Creuset in the first place. But haven’t made it in a while because I have too much difficulty in planning ahead 12-18 hours! Totally lame, I know. It was good and one of these days I’ll make a few loaves again.

  3. Perry Irish Hodgson February 3, 2013 / 5:36 pm

    Hey Annie, I made the cornbread tonight and it was great but a little salty… I was wondering, is the salt really supposed to be 1-1/2 tablespoons? Otherwise, the le crueset worked fine though I had to bake it an extra 10 minutes. Will try again!

    • whatsanniecooking February 4, 2013 / 8:22 am

      Per, I think you can reduce the salt-I felt the same way about the recipe. I think I will take out the 1/2 tablespoon and try it again!

      • whatsanniecooking February 4, 2013 / 9:06 am

        Perry-after checking a few other cornbread recipes, I reduced the salt to 1 t.

  4. Perry Irish Hodgson February 23, 2013 / 11:45 am

    Okay, I’m going to try it today with 1 Tablespoon of Kosher salt, per our email conversation this morning. I will let you know how it turns out!

  5. Perry Irish Hodgson February 23, 2013 / 5:44 pm

    Success! I tried it with 1 T of Kosher salt and it was perfect… though I think the salt could be reduced even more without negative effect. Rich and the kids loved it and so did I. Served it with a chicken chili and a green salad. Divine.

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