This cornbread recipe doesn’t call for even a teaspoon of sugarsavory cornbread enthusiasts will be happy to know.
This helps a thick crust form around the edges from the get-goa must-have as far as we’re concerned.
It’s just that good.
Credit:Brian Woodcock
Whisk together first 5 ingredients in a large bowl.
Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined.
Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke.
Add butter, and stir until butter is melted.
Stir melted butter into cornbread batter.
Pour batter into hot skillet.
Bake at 425 for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet.
Invert cornbread onto a wire rack; serve warm
