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Epicurious
Gourmet

Corn Bread

4.2

(24)

Image may contain Food Bread and Cornbread
Corn Bread

Half of one of these loaves is enough for the croutons for the White Bean and Ham Hock Soup with Arugula.

Cooks' note:

• If you are making corn bread ahead for croutons, reheat remainder in skillets or wrapped in foil, in a 350°F oven 10 to 15 minutes before serving.

Recipe information

  • Total Time

    40 min

  • Yield

    Makes 2 (10-inch) loaves

Ingredients

3 cups white cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
2 large eggs, lightly beaten
3 cups well-shaken buttermilk
3 sticks (1 1/2 cups) unsalted butter, melted

Special Equipment

2 (10-inch) well-seasoned cast-iron skillets

Preparation

  1. Step 1

    Heat dry skillets in upper and lower thirds of oven while preheating oven to 450°F.

    Step 2

    Whisk together cornmeal, flour, baking powder and soda, and salt. Add eggs, buttermilk, and 1 cup melted butter, then quickly stir together.

    Step 3

    Remove hot skillets from oven. Divide remaining 1/2 cup melted butter between them, then divide batter between pans. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.

TagsCornbreadBreadCornmealFlourButtermilkDairySideLunchDinnerNut FreeVegetarianQuickEasyBakingGourmet
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