Buttermilk Cornbread Recipe From Mark Steuer | Tasting Table
Prep Time:
Cook Time:
25 minutes
Servings:
16 servings
Ingredients
  • 3 large eggs
  • ½ cup granulated sugar
  • 1 cup buttermilk
  • 1 cup sour cream
  • ⅓ cup honey
  • 1½ cups all-purpose flour
  • 1½ cups yellow cornmeal
  • 1 tablespoon baking powder
  • ¾ teaspoon baking soda
  • 1½ tablespoons kosher salt
  • Pinch cayenne pepper
  • 1½ sticks (12 tablespoons) unsalted butter, melted, plus 2 tablespoons for the skillet
Directions
  1. Set a 12-inch cast-iron skillet in the oven and preheat the oven to 375°. In a large bowl, whisk together the eggs and sugar until frothy, 1 to 2 minutes. Whisk in the buttermilk, sour cream and honey.
  2. In another medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and cayenne. Use a wooden spoon to stir the flour-cornmeal mixture into the sour cream-buttermilk mixture. Stir in the melted butter and mix until well combined.
  3. Remove the hot cast-iron skillet from the oven and add the remaining 2 tablespoons of butter, swirling the pan to evenly disperse the butter. Pour in the batter, using the back of the spoon to spread it into an even layer. Bake until a toothpick inserted into the center of the cornbread comes out clean, about 25 minutes. Remove from the oven and cool slightly before slicing and serving.