The Best Ever Cornbread
Just forget about all those other cornbread recipes because this is the best cornbread you’ve ever tasted, courtesy of the talented Chef Nanette Smalley of Chef Nanette’s Feast. Crumbly cake-like, flecked with chilis and corn kernels, this cornbread rocks some butter.
The Best Ever Cornbread Recipe
“I have tried many recipes in my time and this is the only one I will ever use again, It is delicious! Good with a soup or homemade stew and great with chili.” — Chef Nanette
- 1/2 cup butter (1 stick)
- 1 cup flour
- 1 cup cornmeal
- 1 teaspoon baking soda
- 1-1/2 cups of buttermilk, sour milk or yogurt
- 2 medium eggs
- 1/3 cup sugar
- 1 teaspoon salt
Preheat oven to 400 degrees.
Put the butter into a 9-inch cast iron skillet and put in the oven to melt butter and heat the skillet.
In a bowl mix the flour, cornmeal, and baking soda together and set aside.
In a large bowl combine the buttermilk, eggs, sugar, and salt. Use a whisk to mix it up really well. Pour in all but a tablespoon of the butter. Whisk all together. Add the flour mixture and whisk until smooth. Pour into the hot skillet and put in the oven. Bake for 25 minutes. It will be golden brown and the edges will pull away from the skillet.
- Cheddar cheese
- Corn kernels