![]() ![]() 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. Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter. Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly. Put the skillet in the preheated oven, and heat until the butter is melted and foaming. Step 3Ĭut the butter into pieces and put it in a 10-inch cast-iron skillet or baking pan. Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring vigorously to make a smooth glossy batter. Mix the cornmeal, salt, and baking powder together in a bowl. Many Southerners-especially of an older generation-would call that a perfect light supper on a hot summer day, after a big midday meal. It's also delicious in a time-honored Southern snack: cornbread crumbled into a bowl with cold milk or buttermilk poured over. My mother and grandmother only made this kind of leavened cornbread (which they called "egg bread") for cornbread stuffing, and it does make superb stuffing. This is a genuine all-purpose cornbread, delicious as a savory bread or even as a dessert, slathered with butter and honey. Since modern pasteurized milk doesn't sour nicely-it just goes bad-we use commercial buttermilk here instead. Traditionally, milk that had started to culture was used in cornbread and other baked goods, both for its pleasant sharp taste and for a leavening boost (its acids react with baking soda to generate carbon dioxide). Like all Southern cornbreads, it has no sugar-that's a Yankee thing. Although we'd never claim to have the "definitive version," Miss Lewis and I worked together on this recipe until we got just what we wanted: an all-cornmeal bread that's light, moist, and rich, full of corn flavor, with the tanginess of sour milk or buttermilk. Sour-milk cornbread is one of those quintessential foods of the South for which there are hundreds of recipes (and infinite variations). ![]()
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