Beth’S Southern Corn Bread

1. 1

   Adjust your oven racks to the lower-middle and middle positions and heat oven to 450 degrees. Heat a 10-inch ovensafe skillet on the middle rack for 10 minutes. Bake loose cornmeal on a baking sheet set on the lower-middle rack until fragrant and color begins to deepen, about 5 minutes. Transfer hot cornmeal to a large bowl and whisk in buttermilk; set aside.

2. 2

   Add oil to the hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove skillet from oven and add butter, carefully swirling pan until butter is melted. Pour all but 1 tablespoon oil mixture into the cornmeal mixture, leaving the remaining oil/butter in pan. Whisk baking powder, baking soda, salt, and eggs into the cornmeal mixture.

3. 3

   Pour cornmeal mixture into the hot skillet and bake until the top begins to crack and sides are golden brown, 12 to 16 minutes. Let cool in the pan 5 minutes, then turn out onto a wire rack. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.