Cornbread

Homemade Cornbread. Fresh from oven with a big “Pad” of butter on top. It’s home to me. It’s so simple and so comforting. Like a white shirt fresh off the clothesline and still warm from the sun. I honestly can’t think of many things more quintessentially Southern than cornbread. We all have our variations and recipe hacks. Somehow despite the variances it still always ends up being the universal Southern love language. Can we save the world with cornbread? Probably not, but a girl can dream.

Ingredients

1 cup all purpose flour

1 cup finely ground white cornmeal

1/2 cup course ground yellow cornmeal

1 tbs baking powder

3/4 tsp salt

1/4 tsp baking soda

1 large egg

2 - 2 1/2 cups buttermilk

1/2 stick of butter

Method

Preheat oven to 450°. In a large mixing bowl sift together flour, cornmeals, baking powder, salt, and baking soda. Create a well in the middle of the dry ingredients. In the well crack in the egg and pierce the yolk. Next, add 2 cups of buttermilk and stir to evenly distribute. If the batter looks too thick add in more buttermilk 1/4 of a cup at a time. It should resemble thick pancake batter. Place cast iron skillet in preheated oven and allow to become very hot. Add 1/2 stick of butter to the skillet while it’s still in the oven. Once it has completely melted carefully remove the skillet from oven and pour in the cornbread batter. Return skillet to the oven and bake for 20-30 minutes or until golden brown and middle has set.