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Here's the link to the original Sunset recipe: http://www.myrecipes.com/recipe/buttermilk-skillet-cornbread-50400000131515/
I followed the recipe exactly except I used white cornmeal instead of the suggested red, blue or yellow cornmeal since I happened to have white cornmeal on hand. Typically, I'd probably use the traditional yellow cornmeal. When given the option of type of flour to use, I chose All Purpose flour since I didn't have any white whole wheat flour on hand. Also, when given the option of using sugar or honey, I chose honey. It just seemed like honey belonged in this cornbread.
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Tonight, we ate the cornbread with boneless BBQ ribs and my Everyday Salad. It tasted like Indian summer. Living in Los Angeles, that's pretty much how this 80+ degree day in November felt.
The cornbread tasted delicious right out of the pan, but it's even better topped with a little spray butter or a drizzle of honey. I'm sure it'd also be perfect for sopping up chili or extra BBQ sauce. It has a nice fluffy texture, but it wasn't too dense. Really, I couldn't ask for a better, easier recipe. I'm definitely adding this recipe to my "do again" list; this cornbread would be perfect for Thanksgiving dinner!
For ease of use, I've included the Sunset recipe below:
Buttermilk Skillet Cornbread
Yield: Makes 1 10-in.-round cornbread (8 wedges) (serving size: 1 wedge)
Total:
Ingredients
- 3 tablespoons butter
- 1 cup flour (all-purpose, white whole-wheat, or spelt)
- 1 cup red, blue, or yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 2 tablespoons sugar or honey
- 2 cups buttermilk
Preparation
- Preheat oven to 375°. Put butter in a 10-in. cast-iron frying pan and set in oven. (It's okay if the butter browns a bit; it will only add flavor.)
- Whisk dry ingredients in a large bowl and mix eggs, sugar, and buttermilk in another bowl.
- Remove pan from oven and brush butter over the inside.
- Whisk wet into dry ingredients, pour in melted butter from pan, and whisk until batter is smooth.
- Pour batter into hot pan and bake until lightly browned and springy to the touch, 25 to 30 minutes.
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