Peppered Corn Bread

Serving Size: 8
Prep Time:
Total Time:


  • canola oil, for brushing
  • 0.5 cup fat-free sour cream
  • 2 cup buttermilk
  • 2 large egg, lightly beaten
  • 1 tsp freshly ground pepper
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Tbsp sugar
  • 0.5 cup all-purpose flour
  • 2 cup stone ground cornmeal
  • 3 Tbsp unsalted butter, melted


  1. Preheat the oven to 375°. Rub a 10-inch cast-iron skillet with oil; heat it in the oven.
  2. In a bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda, salt and pepper. In another bowl, whisk the eggs, buttermilk, sour cream and butter, then whisk into the dry ingredients until combined. Pour the batter into the skillet.
  3. Bake the corn bread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few moist crumbs. Let cool for 20 minutes. Cut into wedges and serve.

Recipe Credit: John Currence
Image Credit: Peter Frank Edwards