Buttermilk Cornbread

1. 1

   Preheat the oven to 450F.

2. 2

   Place the butter in a 10 1/2-inch cast-iron skillet or ovenproof baking dish and heat in the oven for 10 to 15 minutes.

3. 3

   Meanwhile, in a bowl, combine the cornmeal, salt, and baking soda.

4. 4

   Set aside.

5. 5

   In a large measuring cup, combine the buttermilk and egg.

6. 6

   Add the wet ingredients to the dry and stir to combine.

7. 7

   Remove the heated skillet from the oven and pour the melted butter into the batter.

8. 8

   Stir to combine, then pour the batter back into the hot skillet.

9. 9

   Bake until golden brown, 20 to 25 minutes.

10. 10

    Instead of baking in a skillet, this batter may be prepared as muffins.

11. 11

    Preheat the oven to 425F.

12. 12

    Melt the butter in a small pan over low heat or in the microwave.

13. 13

    Prepare the batter as directed; after mixing with the melted butter, spoon the batter into a 12-cup standard muffin tin, filling each cup no more than two-thirds full.

14. 14

    Bake for 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.