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Southern-Style Cornbread

Adapted from Hungry Mother chef Barry Maiden

1 1/2 c. coarse yellow cornmeal
1 tsp. fine sea salt
1 tsp. baking powder
1 tsp. baking soda
1 large egg
2 tbsp. unsalted butter, melted
1 1/2 c. buttermilk
2 tbsp. unsalted butter at room temperature

1. Preheat oven to 400 degrees. Put 8-inch cast-iron skillet in oven to heat as you prepare batter.
2. In medium bowl, whisk together cornmeal, salt, baking powder, and baking soda. In another bowl, whisk together egg, melted butter, and buttermilk. Add egg mixture to dry mixture and stir to combine; do not overmix.
3. Remove hot skillet from oven and coat pan with remaining 2 tablespoons butter. Ladle in cornbread batter and bake until bread is lightly browned and begins to pull away from sides of pan, about 15 minutes.