Peachy the Magazine October/November 2013 | Page 47

FARM-TO-FORK

BUTTERMILK CORNBREAD
serves 8 to 10

1 1?4 cups coarsely ground yellow
cornmeal
?4 cup flour (all purpose is fine)

3

?3 cup sugar

1

2 teaspoons salt (we use grey sea salt,
but kosher salt is fine)
2 teaspoons baking powder
1 teaspoon baking soda
1 1?3 cups of buttermilk
2 eggs, slightly beaten
?4 pound unsalted butter, melted
(equals 1 stick)
1

Preheat the oven to 375 degrees. Place
your 9" cast iron skillet (or any other

heavy pan) in the oven to heat up
while you make your batter.
In a large bowl, whisk together the first
six ingredients (the dry ones) so they
are well incorporated. Then whisk in
your remaining ingredients (the wet
ones) until they are well incorporated.
Do not over mix.
Remove the hot skillet or pan from
the oven and pour the batter into the
skillet and place it on the middle rack
of the oven. (If you are not using a wellseasoned cast iron skillet, you will want to
coat the bottom and sides of the skillet with
butter before pouring the batter in. This
will help prevent it from sticking.)
Bake for 20 to 25 minutes, until the
center is set and golden brown and a
toothpick poked into the center comes
out clean. Let cool for at least 15 minutes before cutting.

OCTOBER / NOVEMBER 2013

47