Buttermilk Cornbread 🌽🍞

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining tanginess

Heat a number 10 cast iron skillet.

Grease the skillet with 1/4 cup of Crisco and 2 tablespoons of bacon grease, ensuring it coats the sides.

In a bowl, combine 2 cups of yellow cornmeal and 1 cup of all-purpose flour.

Add 1 teaspoon of baking soda, 2 teaspoons of salt, and 2 tablespoons of baking powder to the dry ingredients and mix well.

In another bowl, mix together 2 cups of buttermilk, 1 cup of milk, and 2 eggs until combined.

Pour the wet ingredients into the dry ingredients and stir until just mixed.

Heat the skillet on the stove until it is hot and starting to smoke.

Pour the batter into the hot skillet, allowing it to sizzle upon contact.

Place the skillet in an oven preheated to 425°F or 450°F and bake for 35-45 minutes, checking for doneness by pressing in the center; if it springs back, it's done.

Once baked, let the cornbread cool slightly before flipping it onto a plate to keep the bottom crispy.

Use a knife to slide under the cornbread to lift it and prevent sogginess.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens