Kyle Johnson says this from-scratch cornbread will hit the spot if you’re looking for a quick farm-to-table-style recipe. This particular version is made in large batches and cooked in cupcake tins. “To me, it’s a classic thing; break bread,” Johnson says. “It’s something that reminds you of being a kid at a picnic during a beautiful summer day. It’s comforting, simple bread.”

Cornbread
Recipe courtesy of Local 127

INGREDIENTS
1/4 pound unsalted butter, room temperature (one stick)
3/4 cup sugar
2 farm-fresh eggs, room temperature
1 cup all-purpose flour (Johnson gets his from Weisenberger Mill in Midway, Ky.)
1 cup cornmeal (Johnson gets his from Carriage House Farm in North Bend)
1 teaspoon kosher salt
1 tablespoon baking powder
1 cup buttermilk, room temperature

DIRECTIONS
Cream butter and sugar by hand or with a mixer until fluffy. Continue mixing while slowly adding eggs. Stop mixing and scrape bowl. Add the cornmeal and half of the buttermilk and mix again until just incorporated.

Then, in a separate bowl, combine the all-purpose flour, salt and baking powder. Slowly add those dry ingredients and the other half of the buttermilk to the cornmeal mixture and mix again just until a uniform batter appears.

Preheat the oven to 375. Grease a 9-by-9-inch pan and pour in mixture. Bake in preheated oven 20–25 minutes or until you can insert a toothpick and it comes out clean. (Note: To make the cornbread in cupcake tins like Local 127 does, cook them at 375 degrees for 10 minutes.)