I love this cornbread recipe and use leftovers (of which there are few) for making croutons for a Caesar salad. I met Atlanta chef Todd Richards years ago and his star continues to shine bright.
Ingredients
2 cups (about 11 1/2 oz) plain white cornmeal (I've used yellow and it's denser)
2 cups (about 8 1/2 oz) all-purpose flour
2 cups (16 oz) buttermilk
1 cup granulated sugar
8 oz (1 cup) unsalted butter, melted
1 teaspoon baking soda
1 teaspoon kosher salt
4 large eggs
1 teaspoon blended olive oil
1 oz (2 tablespoons) unsalted butter, softened
1. Preheat the oven to 275F. Stir together the cornmeal, flour, buttermilk, sugar, melted butter, baking soda, salt and eggs in a large bowl.
2. Heat a 12-inch cast-iron skillet over medium heat. Add the oil, and tilt the skillet to spread evenly around skillet. Pour the cornbread batter into the hot skillet.
3. Bake the cornbread in the preheated oven until golden brown, about 40 minutes. Top with the softened butter.
From SOUL: A Chef's Culinary Evolution in 150 Recipes by Todd Richards
Listen to Chef Todd's podcast (co-hosted with Stephan Berrouet Durand), Roots, Heart, Soul Podcast, inspired by Todd's second book Roots, Heart, Soul celebrating the food of the African Diaspora. Listen to the stories of talented guests where everything is on the table from family to culture, to personal stories where you will get an inside look at the stories and make a personal connection with the people who shape this community from Africa to the Deep South, Latin America and the Caribbean.
Listen to Chef Todd's podcast (co-hosted with Stephan Berrouet Durand), Roots, Heart, Soul Podcast,