Serves 6
50 min
Our Favorite Sour Milk Cornbread
Recipe GLPRe5c38e0cf1f29f
A classic Southern cornbread made with soured milk or buttermilk, creating a tender, moist crumb with a golden, crispy exterior. This simple recipe comes together quickly and is perfect for serving warm alongside your favorite dishes.
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Ingredients
1 1/2 cups fine-ground white cornmeal
1 teaspoon salt
1 teaspoon baking powder
1 3/4 cups soured milk or buttermilk
2 eggs, lightly beaten
2 tablespoons unsalted butter
Directions
Preheat your oven to 450°F. Position a 10-inch cast-iron skillet on the middle rack.
In a large mixing bowl, whisk together the cornmeal, salt, and baking powder until evenly combined. In a separate bowl, stir the buttermilk into the beaten eggs until well blended.
Pour the egg and milk mixture over the dry ingredients in two or three additions, stirring vigorously after each addition until you have a smooth, glossy batter with no lumps.
Cut the butter into small pieces and place them in the hot skillet. Return the skillet to the preheated oven and heat for 2-3 minutes until the butter is completely melted and foaming. Remove from the oven and carefully tilt and swirl the skillet to coat the entire bottom and sides generously with the hot melted butter.
Reserve about 1 tablespoon of the melted butter in the skillet. Pour the remaining hot butter into the cornmeal batter and stir well until the butter is fully incorporated throughout.
Carefully pour the buttered batter into the hot prepared skillet. Bake for 30-40 minutes until the top is golden brown and crusty, and the cornbread begins to pull away slightly from the sides of the skillet.
Remove the skillet from the oven and let cool for about 5 minutes. Gently turn the cornbread out onto a serving plate. Cut into wedges and serve while still warm.
