cornbread made with buttermilk


7 tablespoons unsalted butter

1 cup fine yellow cornmeal

1 cup all-purpose flour

4 tablespoons sugar

1 teaspoon kosher salt

2 teaspoons baking powder

¼ teaspoon baking soda

2 eggs

¾ cup sour cream

½ cup buttermilk



A Christmas Shot in Summer

  1. Adjust oven rack to center position and preheat oven to 425°F.
  2. Place butter in a 10-inch cast iron skillet.
  3. Transfer skillet to oven and heat until the butter is melted and well browned, 10 to 20 minutes.
  4. Pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in skillet.
  5. Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl.
  6. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until smooth.
  7. Slowly whisk in reserved browned butter. Whisk wet ingredients into dry ingredients.
  8. Remove skillet from the oven and swirl to coat all surfaces with melted butter.
  9. Spoon batter into skillet and transfer to oven.
  10. Bake until light golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, 20 to 25 minutes.