Our Favorite Sour Milk Cornbread
A classic Southern-style cornbread made with fine-ground white cornmeal and tangy sour milk or buttermilk, baked to golden perfection in a cast-iron skillet. This traditional recipe yields a crusty, tender cornbread that's delicious served warm.
Ingredients
- •1½ cups fine-ground white cornmeal
- •1 teaspoon salt
- •1 teaspoon Homemade Baking Powder
- •1¾ cups soured milk or buttermilk
- •2 whole eggs
- •2 tablespoons unsalted butter
Cooking Instructions
- 1.
Preheat the oven to 450°
5 min
- 2.
Mix the cornmeal, salt, and baking powder together in a bowl. Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring vigorously to make a smooth glossy batter.
5 min
- 3.
Cut the butter into pieces and put it in a 10-inch cast-iron skillet or baking pan. Put the skillet in the preheated oven, and heat until the butter is melted and foaming. Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly. Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter. Turn the batter into the heated skillet, and put in the oven to bake for 30-40 minutes, until cornbread is golden brown and crusty on top and pulls away from the sides of the skillet.
40 min
- 4.
Remove the skillet from the oven, and turn the cornbread out onto a plate. Allow to cool for 5 minutes before cutting into wedges. Serve the cornbread while it is hot.
5 min
