Name: Sweet Buttermilk Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup self-rising flour; 1 cup yellow cornmeal; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 1 cup buttermilk; 2 large eggs; 2 tablespoons sour cream; Vegetable oil or bacon fat for greasing skillet; Butter for serving

Ingredients

Special Equipment

[conversion imperial="10-inch" metric="25-centimeter"] cast-iron skillet

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Instructions

Prepare the grill for Indirect Medium Heat cooking, 375°–425°F. Preheat for 15 minutes and brush the grill grates clean.
Set the grill to 400°F. Preheat for 15 minutes and brush the grill grates clean.
Whisk the flour, cornmeal, salt, and pepper together in a medium bowl. In a separate bowl, whisk the buttermilk, eggs, and sour cream together.
Grease the bottom and sides of a 10" cast-iron skillet generously with vegetable oil or bacon fat.
When you're ready to bake (and not before!), add the wet ingredients to the dry ingredients, and whisk just until combined.
Pour the batter into the prepared skillet and transfer to the grill.
Cook, with the lid closed, until the top is golden brown and a toothpick inserted into the center comes out clean, 25–30 minutes.
Cook, with the lid closed, until the top is golden brown and a toothpick inserted into the center comes out clean, 25–30 minutes.