Percy Street Barbecue Cornbread Recipe
Percy Street Barbecue Cornbread Recipe
Erin O'Shea of Percy Street Barbecue in Philadelphia shares her skillet cornbread recipe with us. Served as a filling side with a bowl of warm chili or alongside a plate of savory BBQ, O'Shea's cornbread is a great compliment to your meal.
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Servings
8
Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoon yellow cornmeal
- 3 tablespoon sugar
- 2 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 1 1/4 teaspoon kosher salt
- 2 large eggs
- 1 tablespoon light corn syrup
- 1 1/4 cup buttermilk
- 3/4 cup unsalted butter, melted
Directions
- Preheat the oven to 400 degrees.
- Measure all of the dry ingredients into a medium-sized mixing bowl and whisk to incorporate.
- In a separate medium-sized bowl, add the eggs, corn syrup, and buttermilk and whisk to combine.
- Slowly add the buttermilk mixture to the dry ingredients and whisk well to combine. Next add the melted butter and whisk again.
- Grease a 9-inch pie plate with a non-stick spray and pour the batter in/
- Bake until the edges are crispy and the top is golden brown, about 30 minutes. Place it on a cooling rack to cool before serving.