Our Favorite Sour Milk Cornbread

1. 1

   Preheat the oven to 450

2. 2

   Mix the cornmeal, salt, and baking powder together in a bowl.

3. 3

   Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring vigorously to make a smooth glossy batter.

4. 4

   Cut the butter into pieces and put it in a 10-inch cast-iron skillet or baking pan.

5. 5

   Put the skillet in the preheated oven, and heat until the butter is melted and foaming.

6. 6

   Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly.

7. 7

   Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter.

8. 8

   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.

9. 9

   Remove the skillet from the oven, and turn the cornbread out onto a plate.

10. 10

    Allow to cool for 5 minutes before cutting into wedges.

11. 11

    Serve the cornbread while it is hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.