STONE-GROUND CORNBREAD RECIPE
Provided by á-170456
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter 11- by 7- by 2-inch metal baking pan. Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top. Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes. Turn cornbread out onto rack and cool completely. (Can be made 1 day ahead. Wrap cornbread in foil and store at room temperature.) This recipe yields 1 loaf.
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- Preheat the oven to 425°F(218°C). Melt the butter in the cast iron skillet over medium heat, on the stovetop.
- Combine the dry ingredients in a large bowl. Combine the wet ingredients in a small bowl. Pour the wet ingredients into the dry ingredients and stir to combine. Pour the melted butter into the batter, leaving about 2 tablespoons in the cast iron skillet. Stir the melted butter into the mixture until just combined. Pour the batter into the cast iron skillet.
- Bake the cornbread for 20-25 minutes or until the top is golden brown. Remove from the oven and serve hot or warm. Store leftovers in a covered container at room temperature for up to 2 days.
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