buttermilk skillet cornbread
- 4 tablespoons butter
- 2 cups stone-ground yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups low-fat buttermilk
- 2 tablespoons honey
- Preheat oven to 425 degrees Fahrenheit. Place butter in 9 inch cast iron skillet and melt in oven while preheating and preparing batter.
- In a medium bowl, combine cornmeal, sugar and baking soda until combined.
- In a separate bowl, whisk together eggs, buttermilk and honey. Add to dry ingredients and stir until fully incorporated.
- Carefully remove skillet from oven and pour batter into hot, buttered skillet.
- Return to oven and bake for 25 minutes until top is light golden brown. Let cool slightly for 10-15 minutes before serving.
Recipe by Bake Love Give at http://bakelovegive.com/buttermilk-skillet-cornbread/
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