| Cuisine: American | Type: Bread | Serves: 4 generously |
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Source:
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Margaritaville Cookbook |
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Attributes:
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Book |
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Comments:
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Rick loves to make this simple, tasty cornbread when Lynne makes chile. |
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Serving Suggestions:
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Serve buttered with honey dripped on top. |
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Ingredients:
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1 cup yellow cornmeal 1 cup all-purpose flour 3 tbs. sugar 1-1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. kosher salt 8 tbs. (1 stick) unsalted butter, melted 1-1/2 cups buttermilk 2 large eggs, beaten |
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Instructions:
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1. Preheat the oven to 425°F. Place an 8-inch cast-iron skillet in the oven to heat up. 2. Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl and whisk together. 3. Place all but 1 tablespoon of the melted butter in a large bowl and add the buttermilk and eggs. Whisk together until well combined and then gently stir in the cornmeal mixture. 4. Carefully take the hot skillet out of the oven and add the remaining 1 tablespoon of melted butter. Use a brush or a folded paper towel to spread the butter over the surface of the skillet, including the sides. Pour the batter into the hot skillet and return the skillet to the oven. Reduce the oven temperature to 400°F and bake until the cornbread is golden brown, firm to the touch, and a toothpick inserted into the center comes out clean, about 30 minutes. 5. Serve hot, warm, or at room temperature, cut into wedges, and slathered with butter and honey. |
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Related recipes:
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None |
2025-12-04