John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender cornbread.
- Canola oil, for brushing
- 2 cups stoneground cornmeal
- 1/2 cup allpurpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 1/2 cup fatfree sour cream
- 3 tablespoons unsalted butter, melted
Preheat the oven to 375°. Rub a 10-inch cast-iron skillet with oil; heat it in the oven.
In a bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda, salt and pepper. In another bowl, whisk the eggs, buttermilk, sour cream and butter, then whisk into the dry ingredients until combined. Pour the batter into the skillet.
Bake the cornbread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few moist crumbs. Let cool for 20 minutes. Cut into wedges and serve.
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Recipe reprinted by permission of Publisher. All rights reserved.
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