Sur La Table Buttermilk Cornbread

Bursting with buttery cornmeal flavor, this versatile cornbread is a must-have addition to any meal. To give it a sweet spin, toss a few spoonfuls of sugar into the batter. Need some heat? Sprinkle in a bit of chipotle powder or add some diced jalapeños. Either way, the texture is just right: sturdy enough to mop up gravy or melted butter, with crispy edges and a light, golden interior. You can also use this mix to make 12 irresistible muffins.

Baked NYC specializes in (even obsesses about) all manner of baking Americana. Baked started as a classic American bakery and café based in Red Hook, Brooklyn, where they create a vast array of cakes, cookies, pies, tarts, muffins, scones, bars, brownies and even more sweet treats. They’re not just bakers, they’re dessert archeologists—digging and researching and eating their way through the classic, regional desserts of America.

Makes 12 servings

In addition to the mix, you will need:

• 2 large eggs, room temperature
• 8 to 9 Tbsp. unsalted butter, melted and cooled
• 1 cup buttermilk, room temperature

Cast Iron Skillet Instructions (Preferred Method - note this method requires 1 extra tablespoon butter):
• 1. Place a 9-inch cast iron skillet in the oven. Preheat oven and skillet to 375°F.
• 2. In a large mixing bowl, whisk the eggs. Whisk in 8 tablespoons melted butter until mixture starts to thicken slightly. Gently whisk in buttermilk. Sprinkle the cornbread mix over the mixture and whisk just until batter is smooth and uniform.
• 3. Carefully remove the hot skillet from the oven. Place 1 tablespoon unsalted butter in the hot pan, swirl to coat bottom and sides of pan until butter has melted.
• 4. Pour the batter into the pan and smooth the top.
• 5. Bake the cornbread until golden brown and top is firm, about 28 to 32 minutes. A toothpick inserted into the center of the cornbread should come out clean. Let cool slightly before cutting.

Baking in an 8 x 8 pan (glass or metal):
• 1. Preheat oven to 375°F. Spray an 8-inch square pan with nonstick cooking spray.
• 2. In a large mixing bowl, whisk the eggs. Whisk in 8 tablespoons melted butter until mixture starts to thicken slightly. Gently whisk in buttermilk. Sprinkle the cornbread mix over the mixture and whisk just until batter is smooth and uniform.
• 3. Pour the batter into the prepared pan and smooth the top.
• 4. Bake as directed above.