The Root Cafe's Cast-Iron Buttermilk Cornbread

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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375*F.
  • Whisk together cornmeal, flour, baking powder and salt in a large metal bowl.
  • Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk.
  • Measure oil into medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg.
  • Add the buttermilk, and whisk to combine. In a well-seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat.
  • Add wet ingredients to dry, stirring only enough to combine. Be careful not to overmix. Transfer batter into the hot skillet, and put it directly into the preheated oven.
  • Bake until golden brown on top, about 25 minutes. Let cool for 10 minutes, and serve hot with butter.
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