With the sights, sounds and costumes of Halloween behind us, there’s only a matter of time before the holiday season begins. And you know what that means: Meals. Lots and lots of meals! Obviously, we at Food Republic are fans of making the dinner spread, so, stick with us these few weeks as we countdown our top recipes for a bountiful buffet. First on our list? Cornbread! Because seriously, who doesn’t love cornbread?
Preheat oven to 425 degrees and center an oven rack. While it’s coming to temperature, place a 10-inch cast-iron skillet on the rack.
Meanwhile, bring ½ cup water to a boil over high heat in a small saucepan. Add ½ cup of the cornmeal to the boiling water and stir to combine. As the cornmeal absorbs water, it will become very thick. In a separate bowl, whisk the remaining cornmeal with the flour, sugar, baking powder, salt, and baking soda. Whisk to incorporate.
Add the buttermilk, sour cream, and room temp eggs to the cornmeal mush and whisk until combined.
When the oven has reached temperature, add the dry ingredients to the wet ingredients using a wooden spoon to mix. Remove the hot pan from the oven and add the butter pieces, making sure to coat the pan. Once melted, pour the warm butter into the batter and stir to combine then dump into the hot pan.
Bake at 425 degrees for 17-20 minutes or until the bread turns a golden brown color. Remove from the oven and turn the bread out onto a cooling rack. Cool slightly and serve warm.
