Scott Peacock's Corn Bread
- 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.