Servings: 8 servings servings Prep: 15 min Cook: 25 min Passive: 45 min

Good things come from a hot skillet. Made with whole grain, stone ground Coarse Grind Cornmeal, this cornbread has a wonderfully hearty texture and rich corn flavor. It’s right at home alongside chili or soup, but don’t stop there—pan fry a slice and top it with maple syrup for a rustic breakfast worth getting up for.

Ingredients

2 cups Coarse Grind Cornmeal
1 ½ cups Buttermilk
¾ cup Plain Yogurt or Sour Cream
2 Eggs
¼ cup Melted Butter
2 Tbsp Granulated Sugar
2 tsp Baking Powder
1 ¼ tsp Salt
1 tsp Baking Soda
2 Tbsp Butter for pan

Instructions

Combine cornmeal and buttermilk in a large bowl. Let sit for 30-45 minutes.
Meanwhile, place a 10-inch cast iron skillet in the oven and preheat to 425°F.
Add yogurt or sour cream, eggs, melted butter, sugar, baking powder, salt and baking soda to the cornmeal mixture and mix well.
Using a hot pad, carefully remove the hot skillet from the oven. Place remaining 2 tablespoons butter in the skillet and swirl or spread until melted. Pour batter into the hot skillet and carefully return the filled skillet to the hot oven.
Reduce heat to 375°F and cook until set, about 25 minutes.