Now’s a great time to get cozy with freshly ground local cornmeal. Nash’s sales manager and miller Sid Maroney is from Tennessee and is quite the cornbread maker. Southern cornbread traditionally doesn’t include wheat flour or sugar, just good, fresh cornmeal. Try this simple recipe to wow and amaze your friends and family with the tastiest cornbread they’ve every had!
3 cups Nash’s cornmeal
1 tsp kosher salt (1 1/2 if using unsalted butter)
2 tsp baking powder
3/4 tsp baking soda
2 1/2 cups buttermilk or milk
3 eggs
1 stick unsalted butter
Place 12-inch cast iron skillet on the center rack of oven and preheat to 375 degrees. In a large bowl, whisk together all dry ingredients. In another bowl, whisk all wet ingredients. Combine wet into dry, mix thoroughly but avoid over-mixing.
Butter up the skillet (careful, it’s hot!) and spread the batter into the pan. Bake until lightly browned and starting to crack. YUM!