This cornbread recipe by Ruth Reichl was super-easy and came out great the very first time. I’m rewriting it to double it, though, because hers is more for corn muffins and I am just never going to make corn muffins. Not when I have a perfectly good cast iron pan. I don’t see it happening.
The recipe, after the jump.
Ruth Reichl’s Cornbread Recipe
1 1/2 cups coarsely ground cornmeal
3/4 cup flour
4 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 stick butter
1 cup buttermilk
6 tablespoons milk
2 large eggs
Preheat oven to 375 degrees.
In a medium bowl, whisk together cornmeal, flour, sugar, salt, baking powder and baking soda.
Melt the butter in a 9-inch cast iron skillet.
While it’s melting, whisk the buttermilk together with the milk and eggs. Mix the dry and wet ingredients together.
Using an oven mitt, swirl the butter around in the pan, then pour it into the batter and stir it in. Pour the batter back into the pan and bake for about 20 minutes, until a toothpick comes out clean.