Cornbread with Lemon-Thyme Butter
Classic Southern cornbread is even better with a bright citrus-herb compound butter.
Serves 8 (serving size: 1 slice cornbread, about 1 tbsp. butter)
Ingredients
3 tablespoons canola oil
1 cup stone-ground cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon kosher salt
2 large eggs
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
[SUB_RECIPE_LINK {Lemon-Thyme Butter} {151343}]
Preparation
1. Preheat oven to 425°F. Grease a 10-inch cast-iron skillet with oil. Place skillet in preheated oven until hot, about 5 minutes.
2. Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk together eggs, milk, and butter in a separate bowl, and add to cornmeal mixture, stirring just until combined. Carefully pour batter into hot skillet.
3. Bake in preheated oven until golden brown, 15 to 20 minutes. Cool to room temperature in skillet, about 30 minutes. Serve with Lemon-Thyme Butter.
Southern Living
February 2017
