Buttermilk Corn Bread Recipe

• The South This dense round of corn bread stays true to the Southern ideal of no added white flour or possibly sugar. Look for coarse cornmeal for best results.
• 1 1/2 c. coarse cornmeal
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 2 x Large eggs
• 1 3/4 c. buttermilk
• 4 Tbsp. unsalted butter, softened

1. Heat oven to 425 degrees.
2. Place a 10 inch cast-iron or possibly heavy, oven-proof skillet in the oven; heat 15 min.
3. Stir cornmeal, baking soda and salt together in a bowl till blended; set aside.
4. Whisk Large eggs in a small bowl; stir in buttermilk.
5. Pour into cornmeal mix; stir till blended.
6. Remove skillet from oven.
7. Place butter in pan; swirl till melted.
8. Pour in batter.
9. Return skillet to oven.
10. Bake till puffed and golden brown, 20-25 min.
11. Invert onto platter or possibly serve warm off skillet.

south, coarse cornmeal, baking soda, kosher salt, eggs, buttermilk, unsalted butter

Taken from cookeatshare.com/recipes/buttermilk-corn-bread-95934 (may not work)