This buttermilk cornbread comes out with a moist, custard-like filling in the center, a nice change from the typical cornbread.
- Preheat oven to 350°.
- Put the butter in a 9-inch cast-iron skillet or 9-inch square baking pan and heat in the oven or on the stovetop until the pan is hot and the butter is melted but not browned.
- Meanwhile, sift the flour, cornmeal, baking soda, baking powder, and salt into a mixing bowl. Whisk together the eggs, buttermilk, and1 cup of the whole milk. Stir into the dry ingredients until well blended.
- Pour the batter into the hot pan. Carefully pour the remaining 1 cup whole milk evenly over the top of the batter; do not stir. Place the skillet in the oven and bake for about 45 to 50 minutes, or until cornbread is set and baked through.
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