My F&W
quick save (...)

Southern-Style Corn Bread

  • SERVINGS: MAKES ONE 9-BY-13-INCH CORN BREAD
  • MAKE-AHEAD
  • VEGETARIAN
  1. 2 cups yellow cornmeal, preferably stone-ground
  2. 2 teaspoons sugar
  3. 2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1/2 teaspoon baking soda
  6. 2/3 cup boiling water
  7. 1 1/2 cups buttermilk
  8. 2 large eggs, beaten
  9. 1 tablespoon unsalted butter, melted
  1. Preheat the oven to 450°. Oil a 9-by-13-inch baking dish and put it in the oven.
  2. In a bowl, combine 1 1/3 cups of cornmeal with the sugar, baking powder, salt and baking soda.
  3. Put the remaining 2/3 cup of cornmeal in a medium heatproof bowl, add the boiling water and stir well. Stir in the buttermilk and eggs, then add the dry ingredients and the melted butter. Mix until just blended. Pour the batter into the hot baking dish and bake for 20 minutes, or until lightly browned. Turn the corn bread out onto a rack to cool completely.
Make Ahead The corn bread can be stored at room temperature for up to 2 days or frozen for up to 1 month. Serve With Simple Herbed Dressing.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.