This recipe produces a nice Southern style cornbread, which is dry and thin--perfect for sopping up gravies and juices. Thyme gives the bread a nice lift, which is probably not Southern but--hey!--I'm from California.
Ingredients
- 1 3/4 cups stone ground cornmeal
- 1/4 cup flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups buttermilk
- 1 egg, slightly beaten
- 1 tbsp fresh thyme, finely chopped (optional)
- 4 tbsp butter
Directions
Preheat oven to 450ยบ.
Combine cornmeal, flour, baking soda, salt, buttermilk, egg, and thyme just until combined. Take care not to overwork the batter.
Put butter in a large cast iron skillet. Place the skillet in the oven. When the butter is melted and turning brown, remove the skillet from the oven. Swirl the butter around to coat the pan. Then pour the butter into the batter, stir a couple of times, and pour the batter into the hot skillet. It should sizzle and quickly form a crust around the edge.
Bake for 20 minutes or until golden brown.
Remove and let cool before serving.
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