Remember the Corn Muffins (page XXX) in New England? This is nothing like those. True Southerners would scoff at the notion of putting sugar anywhere near their cornbread. I have double-checked with Carla Hall several times, and although I may prefer a little sugar, it ain’t right in the South. Beyond that, the cast-iron pan is a key here. Preheating the pan helps form the crust on the cornbread, and that’s the whole game.
Source: Big American Cookbook
Preheat the oven to 400°F. Place a 9-inch cast-iron skillet in the oven to heat.
In a bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Add the buttermilk, eggs, and melted butter and stir.
Carefully remove the heated pan from the oven. Add the cold butter and let it sizzle until it browns and the noise subsides, then pour the batter into the pan. Return the pan to the oven and bake for 15 to 17 minutes, until the craggy ridges on top of the cornbread start turning brown. Serve warm.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 328 (65%)|
|Amt Per Serving||% DV|
|Total Fat 36.4g||49 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 342.3mg||105 %|
|Sodium 652.9mg||23 %|
|Potassium 244.8mg||6 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 31g|
|Protein 13.1g||19 %|
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Calories per serving: 505
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