Ingredients

 
  • 2 tablespoons canola oil
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons canola oil
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and cooled
 

Time:

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes

 

Serves: 6

You can find more in the book.

My Cornbread

Cornbread-large

Every cook in the South has their own version of cornbread.  Some like it really sweet and cakey, others sour and coarse.  I like mine somewhere in the middle, so I make it with a combination of cornmeal and flour and I go heavy on the buttermilk and add a little sugar.

Preheat oven to 400 degrees F.  Pour canola oil into a 10-inch cast iron skillet and place in the oven and allow to heat while the oven is pre-heating.

In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.  In a separate bowl, combine eggs, buttermilk, and melted butter.  Add liquid to dry ingredients and stir until combined.  Do not over mix.

Remove hot skillet from oven and pour cornbread batter into it.  Bake for 25 to 30 minutes, until golden brown