Ingredients
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15 ounces (3 cups) stone ground cornmeal
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2 teaspoons Kosher salt
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2 teaspoons baking powder
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¾ teaspoon baking soda
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3 teaspoons sugar
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*optional 2 ½ cups buttermilk
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3 eggs
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1 ½ sticks butter, melted, divided
Instructions
Preheat oven to 375 F. Preheat a 10” cast iron skillet in the oven or grease an 8” x 8” pan with 1 tablespoon butter.
Combine dry ingredients and blend: cornmeal, salt, baking powder, baking soda and sugar (if using).
Combine wet ingredients and blend: Buttermilk, eggs, melted butter (minus 1 tablespoon).
Add wet ingredients to dry ingredients and mix until just combined. If using cast iron skillet, pull out of oven and use a pastry brush to be sure the butter is well distributed.
Pour batter into pan and smooth top. If using buttered pan, pour batter into pan and smooth top.
Bake approximately 45 minutes. When a wooden skewer inserted in the middle comes out clean, your bread is done.
Cornbread baked in the iron pan will cook a little faster and have a crisper crust. The pan method will yield a more tender crust and take a little longer to bake. Cool briefly but serve warm.
