In some parts of the South, cooks prefer cornbread that’s slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
- 1⁄3 cup melted butter, plus more for pan
- 1 cup flour, plus more for pan
- 1 cup yellow cornmeal
- 1⁄4 cup sugar
- 4 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup buttermilk
- 1 egg, lightly beaten
- Heat oven to 425°. Grease and flour an 8″ x 8″ square baking pan; set aside. Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add butter, buttermilk, and egg, and whisk until smooth. Pour into prepared pan and smooth top; bake until golden brown and a toothpick inserted in the middle comes out clean, about 25 minutes.