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LOCATION: Recipes >> Breads Quick >> Cornbread 59

Print this Recipe    Cornbread 59

SOUTHERN CORN BREAD

4 tablespoons unsalted butter
3 cups white cornmeal
2 teaspoons cream of tartar
2 teaspoons salt
1 teaspoon baking soda
3 cups buttermilk
4 large eggs, beaten

Preheat the oven to 450F. Put the butter in a 10-inch cast-iron
skillet and melt the butter in the oven.

Meanwhile, in a large bowl, mix the cornmeal with the cream of
tartar, salt and baking soda. Add the buttermilk and eggs and stir
to blend. Remove the skillet from the oven and swirl to coat with
the butter. Pour the melted butter into the batter and stir just
until incorporated. Scrape the batter into the hot skillet and bake
for about 35 minutes, or until crusty around the edge and springy
to the touch. Invert the corn bread onto a rack and let cool
completely.

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