Cornbread II

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  • 1-1/4 cup cornmeal
  • 3/4 cup flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/3 cup heavy cream
  • 1/4 cup white sugar
  • 2 eggs, slightly beaten
  • 1 cup butter
  • OPTIONAL: 1-3 Jalapenos, minced

Place a 9" cast iron pan in the oven.

Preheat the oven to 425 degrees Fahrenheit.

Combine cornmeal, flour, salt, baking powder, and baking soda.

Combine buttermilk, cream, sugar, and eggs. Whisk into the dry ingredients.

Melt all but 1 tablespoon of the butter. Slowly stir the melted butter into the batter.

If using minced jalapenos, add them now.

After the oven and pan are pre-heated, remove the pan from the oven. Put the remaining butter in the pan, melting it and turning the pan to coat the bottom and sides.

Pour the batter into the pan.

Turn the oven temperature down to 375 degrees.

Put the pan back in the oven.

Cook for 20-30 minutes, until a toothpick placed in the center of the cornbread comes out clean.

Remove from oven and let stand 10 minutes.

Serves: 12

Preparation time: 60 minutes