Adapted from a Foodie with Family recipe
My sister, Karen, is visiting for Christmas so on the first dinner I am making ham and beans. Ham and beans calls out for corn bread.
Karl’s Buttermilk Cornbread
½ cup flour
1½ cups yellow cornmeal (not self-rising)
¾ tsp. baking soda
2 tsp. baking powder
1½ Tbs. brown sugar
½ tsp. Kosher salt
6 Tbs. butter, separate uses
2 eggs, beaten
1¼ cups low-fat buttermilk
1. Preheat oven to 400° F.
Note: I baked my corn bread at the 425° F temperature suggested by Foodie with Family and it came out over cooked and a bit dry. Baking temperature is a finicky thing. It depends on not only the idiotsyncrasies of your oven, but the thickness and material of your baking container. If the container is thin, or glass, it will bake differently than if it is thick and iron. You may need to experiment a time or two to find the correct balance of time and temperature.
2. Whisk all of the dry ingredients together in a large mixing bowl
3. Melt the butter in a two cup Pyrex measuring cup, about 30 seconds in the microwave.
4. Let the butter cool slightly and then beat in the eggs.
5. Add the buttermilk and whisk the wet ingredients together.
6. Make a well in the dry ingredients by pulling them to the sides of the bowl. Pour the wet ingredients into the dry ingredients and whisk gently to combine them.
Tip: You want to make sure that there are no dry pockets of cornmeal, but you do not want to over beat the mix. This would great too much gluten, giving you a tough cornbread.
7. Melt the rest of the butter in a cast iron skillet and brush it over the insides of the pan.
8. Pour the cornbread batter into the skillet and bake for about 30 minutes.
Tip: Check for done-ness by inserting a toothpick in the center. If it comes out clean it is done.
9. Serve with butter and honey.