Peppered Corn Bread

12 ingredients
8 steps

Ingredients

  • Canola oil, for brushing
  • 2 cups stone-ground cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 1/2 cup fat-free sour cream
  • 3 tablespoons unsalted butter, melted

Directions

  1. 1
    Preheat the oven to 375.
  2. 2
    Rub a 10-inch cast-iron skillet with oil; heat it in the oven.
  3. 3
    In a bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda, salt and pepper.
  4. 4
    In another bowl, whisk the eggs, buttermilk, sour cream and butter, then whisk into the dry ingredients until combined.
  5. 5
    Pour the batter into the skillet.
  6. 6
    Bake the corn bread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few moist crumbs.
  7. 7
    Let cool for 20 minutes.
  8. 8
    Cut into wedges and serve.

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