This is a delicious, buttery cornbread made with the addition of corn kernels. If you like a sweeter cornbread, add 1/4 cup of sugar to the batter.
This is an excellent choice for any meal, and especially appropriate for a New Year's Day dinner. The corn in the bread is said to symbolize gold nuggets in the "gold" cornbread.
This cornbread is the perfect bread for a meal of beans or peas, or bake it to serve with chili or greens.
- Heat the oven to 400° F. Place a cast iron skillet in the oven to heat for 10 minutes.
- In a large bowl, combine the cornmeal, flour, sugar, if using, baking powder, salt, and soda. Whisk to blend ingredients thoroughly. Stir in the corn kernels.
- In another bowl, whisk the buttermilk and eggs together until well blended. Whisk in 4 tablespoons of the melted butter.
- Carefully take the hot skillet out of the oven and set it on a rack. Add the remaining 2 tablespoons of butter to the skillet. Swirl the pan slightly to cover the bottom with the butter.
- Combine the dry ingredients with the buttermilk mixture until blended.
- Pour the batter into the pan and return the pan to the oven.
- Bake for 23 to 26 minutes, until golden brown and crusty along the sides.
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