Stefan DeArmon’s cornbread is simple, easy to make and, most importantly, incredibly delicious. In addition to buttermilk, this Southern staple gets its richness from a nice big helping of heavy cream.
Stefan DeArmon's Cornbread
- 4 cups white flour
- 4 cups yellow cornmeal
- 1½ cups sugar
- 1/2 cup baking powder
- 6 large eggs
- 1 tablespoon pepper
- 1 teaspoon salt
- 4 cups buttermilk
- 2 cups heavy cream
- 1¼ cup oil
- 1 tablespoon hot sauce
1. Preheat oven to 350°F.
2. Start with a large bowl of flour. Add cornmeal, sugar, baking powder, salt and pepper. Whisk to combine. You may swap in a gluten-free flour for a traditional white flour, if desired.
3. In a separate bowl, mix together all wet ingredients.
4. Make a well in the middle of the dry ingredients. Add in the wet ingredients and mix with a whisk, just until the mixture is combined and no lumps remain.
5. Spray your 9-inch by 9-inch pan with your favorite oil spray and pour the batter into the pan. Tap the pan on the counter gently to get all of the air bubbles out of the batter.
6. Bake the batter in the oven for 15 minutes. Rotate the pan in the oven and bake for an addition 5-10 minutes, until a toothpick inserted comes out clean.
7. Cut into squares and serve topped with pickle slices, as they do at Smoke BBQ in Charleston, South Carolina.