French la Vie

 

I’m a cornbread fan, the kind that is made in a skillet and served crumbled on top of chili beans or hot out of the pan.

But the cornmeal has to be coarse.

 Here’s one of my favorite recipes for,

  Skillet Cornbread

2 cups of coarse grind cornmeal,

1 1/2 cups of buttermilk,

3/4 cup of sour cream,

Two eggs, 

1/4 cup and two tablespoons of melted butter,

Three tablespoons of sugar, (Add more sugar for a sweeter taste.)

Two teaspoons of baking powder,

1 1/4 teaspoon of salt,

One teaspoon of baking soda.

Combine the cornmeal and buttermilk into a large bowl. Let it sit for 30 to 45 minutes;

put a 10-inch cast iron skillet in the oven and preheat it to 425 Fahrenheit.

Mix the sugar, baking powder, salt, and baking soda into a separate bowl.

Then add the sour cream, eggs, and melted butter (minus two tablespoons of butter) 

Mix all together and stir well,

Next, remove the hot skillet from the oven, add two tablespoons of butter to the hot skillet, and put it back in the oven.

When the butter has melted, add the cornmeal mixture to the hot skillet and return it to the oven.

Turn the oven down to 375F

Bake for 30 minutes or until set.