SHED co-owner Cindy Daniel learned this buttermilk cornbread recipe from her mother while she was growing up in Louisiana.
Topped with fresh butter, or as the basis for stuffing at Thanksgiving, this skillet cornbread is tangy and flavorful.
Buttermilk Cornbread
Yields two 9- by 13-in pans of cornbread
2 cups medium-grind organic yellow cornmeal, preferably stone-milled and freshly ground
1 1/2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
1 cup unsalted butter, chopped
2 1/2 cups buttermilk
4 large eggs, lightly beaten
Preheat oven to 400°F. Whisk dry ingredients in a large bowl.
Divide butter between two 9- by 13-in. cast iron cornbread stick pans (or a 12-in. cast iron skillet) and melt in oven. Pour out all but a thin layer of butter into a small bowl to reserve; swirl remaining butter in pans to coat.
Whisk buttermilk and eggs in a medium bowl. Whisk in reserved melted butter. Pour buttermilk mixture into dry ingredients and stir until just combined.
Pour batter into pans and bake, swapping positions halfway through, until a toothpick inserted in center comes out clean, 25 minutes. Let cool.
Make ahead and store up to 1 day in an airtight container.