buttermilk skillet cornbread
I thank them for never letting me forget that, although I may crack and crumble at times, I’ll always be perfect in their eyes.
This past Sunday was the big kick-off day for the NFL football season. It also happened to be Grandparents’ Day. Staying true to myself, I am just a few days late in celebrating; because it doesn’t matter how many months in advance I purchase a heartfelt card, it is guaranteed to hit the outgoing mailbox the day of the event. Despite being reliably forgetful, I have been blessed to be loved by three of my grandparents well into my adult years. In true southern fashion, I’d like to celebrate their (belated) special day with a recipe and fond memory. This Buttermilk Skillet Cornbread will also be the perfect pairing to your upcoming NFL game day chilis and stews.
As a grandchild of the south, I have been in awe of my Mommom’s skillet cornbread ever since I can remember. Watching her golden creation fall out of her skillet with ease and onto the butcher block was nothing short of magical to this little foodie in training. I have to thank her for teaching me that if the cornbread does happen to crack and crumble, it can still taste even better than the perfect one before it. I still giggle at the irony of the cornbread for our Thanksgiving stuffing turning out absolutely perfect year after year only to be intentionally crumbled to pieces minutes later.
This recipe has a pretty good track record for removing beautifully from the skillet, but I promise that even if the first piece isn’t perfect it will taste delicious. Serve warm with a dollop of honey butter for the ultimate southern experience.
- 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.
GADGETS
Cast Iron Skillet – I particularly love the deep ones for this recipe.
This corn bread looks divine! The perfect fall comfort food and I will definitely ask around who has an iron skillet for making this.