Recipes Southern Corn Bread Be the first to rate & review! More Delicious, Quick Side Dishes By Edna Lewis and Scott Peacock Scott Peacock Instagram Scott Peacock is a James Beard Award-winning chef from Alabama. One of the foremost authorities on American Southern cuisine, he is best known for his work at Watershed restaurant in Decatur, Georgia, and his partnership with culinary icon Edna Lewis. Food & Wine's Editorial Guidelines Updated on September 6, 2022 Print Rate It Share Share Tweet Pin Email Yield: 1 10-inch corn bread Ingredients 4 tablespoons unsalted butter 3 cups white cornmeal, preferably stone ground 2 teaspoons cream of tartar 2 teaspoons salt 1 teaspoon baking soda 3 cups buttermilk 4 large eggs, beaten Directions Preheat the oven to 450°. Put the butter in a 10-inch cast-iron skillet and melt the butter in the oven. Meanwhile, in a large bowl, mix the cornmeal with the cream of tartar, salt and baking soda. Add the buttermilk and eggs and stir to blend. Remove the skillet from the oven and swirl to coat with the butter. Pour the melted butter into the batter and stir just until incorporated. Scrape the batter into the hot skillet and bake for about 35 minutes, or until crusty around the edge and springy to the touch. Invert the corn bread onto a rack and let cool completely. Make Ahead The corn bread can be stored in the refrigerator for up 2 days. Serve With Corn Bread–Pecan Dressing Rate it Print