Peppery Cornbread
 
 
Serves: 1 (12-inch) loaf
Ingredients
  • 2 tablespoons vegetable oil
  • 3 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground black pepper
  • 3 cups whole buttermilk
  • ½ cup unsalted butter, melted
  • 3 large eggs
Instructions
  1. Preheat oven to 425°. Pour oil into a 12-inch cast-iron skillet. Place skillet in oven until hot, about 10 minutes.
  2. In a large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, baking soda, and pepper. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients; whisk in buttermilk mixture until well combined. Carefully spread batter into hot skillet. (Batter should sizzle.)
  3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 20 minutes. Turn out cornbread onto a wire rack. Let cool completely.
Recipe by Southern Cast Iron at https://southerncastiron.com/classic-southern-cornbread-dressing-2/