Popular in Recipes

Scott Peacock's Corn Bread

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

5.0 by 1 people

Rate This!

  • Makes: 6 servings
  • Start to Finish: 1 hr

Scott Peacock's Corn Bread

Directions

  1. Preheat oven to 425 degrees F. Place 2 tablespoons butter in a 10-inch cast iron skillet; place in oven until butter is melted and starts to sizzle, about 2 to 4 minutes. Meanwhile in a large bowl combine 1-1/2 cups fine-ground cornmeal or corn flour*, 1 teaspoon salt, and 1 teaspoon baking soda. In a medium bowl whisk together 2 cups buttermilk and 2 eggs. Add to cornmeal mixture. Whisk until a smooth batter forms and batter has a sheen, adding additional buttermilk if necessary (batter will be slightly thin.) Pour hot butter into batter and whisk to combine. Transfer batter to hot skillet. Bake 25 to 30 minutes or until golden. Cool in pan a few minutes; remove from pan. Serve warm.

From the Test Kitchen

*If you like, substitute 1-1/2 cups regular cornmeal for the fine-ground cornmeal or corn flour. Prepare as directed, except reduce the buttermilk to 1-3/4 cups.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Recipe Collections

Related Categories

rate this recipe!
add review

Reviews (0)

1 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close