Hailing from Alabama, Charleston Grill’s Executive Chef, Michelle Weaver, learned the ABCs of Southern cooking from her mother, who taught her that food not only nurtures the body but also the soul. Her refined and well-traveled palate is proven to be warm, inviting, and comforting. With Thanksgiving merely days away, it’s difficult to decide what sides to prepare. Skip the store-bought bread this year, and wow your guests with Chef Michelle Weaver’s savory cornbread recipe. And, to pair perfectly with the warm, delicious bread we suggest you follow her herb-roasted turkey and gravy recipe.
|All-purpose flour||1 cup|
|Stone-ground white cornmeal||3/4 cup|
|Baking powder||1 tbsp|
|Kosher salt||1 tsp|
|Sour scream||1/2 cup|
|Whole buttermilk||2/3 cup|
|Vegetable oil||1/4 cup|
- Preheat oven to 400 degrees and place a 10-inch cast-iron skillet inside to heat
- Sift flour, cornmeal, baking powder, and salt together. In a separate bowl, whisk eggs just enough to break them up. Stir in sour cream, buttermilk, and oil.
- Pour liquid ingredients into dry ingredients, and stir until just combined. Do not over-mix. Pour mixture into hot skillet
- Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Cool on a wire rack.