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Golden Corn Bread
Golden corn bread is a classic American side dish baked in a hot cast-iron skillet. Preheating the pan with melted butter creates a sizzling, crispy crust the moment the batter hits the metal. The combination of cornmeal and buttermilk yields a tender, moist crumb with a rich, tangy flavor. This quick bread comes together in minutes, making it an easy addition to weeknight chili or holiday dinners.
Ingredients
- 4 tablespoons butter or margarine
- 1½ cups cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1¾ cups buttermilk
- 2 large eggs
Instructions
- 1Heat the oven to 450°F. Put the butter into a 10-inch cast-iron skillet or a 9-inch square baking pan. Set the pan in the oven for 3 to 5 minutes until the butter melts, then carefully tilt the pan so the butter coats the bottom and sides.
- 2Whisk the cornmeal, all-purpose flour, baking powder, salt, and baking soda together in a large mixing bowl. In a separate bowl, use a fork to beat the buttermilk and eggs until smooth.
- 3Pour the melted butter from the hot skillet into the buttermilk and egg mixture. Stir this wet mixture into the dry ingredients just until the flour disappears. Leave the batter slightly lumpy.
- 4Scrape the batter into the hot, buttered skillet. Bake for about 25 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean.