Cornbread
Cornmeal is combined with flour, buttermilk, eggs, and baking powder then lightly sweetened with a bit of sugar to make for a fluffy bread with loads of corn flavor. Serve warm with butter and a bit of honey.
Servings: 14
Equipment
- 12" skillet
Ingredients
- 2 cup yellow cornmeal
- 2 cup all-purpose unbleached flour
- 1/2 cup granulated white sugar
- 2 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 1/2 cup extra virgin olive oil
- 2 eggs
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Lightly grease a cast iron skillet with butter or cooking spray.
- In a large bowl, mix the dry ingredients: cornmeal, flour, baking powder, sugar, salt. Mix together until thoroughly combined.
- In a smaller separate bowl, whisk together buttermilk, eggs, and oil until combined.
- Pour the wet ingredients into the bowl of dry ingredients. Mix together until just combined. Don't overstir. It's fine if it is a little lumpy.
- Pour the batter into the skillet and bake about 25 minutes or until the top is golden brown.
- Remove and serve immediately with butter and a little bit of honey.
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Notes
If you don't have a 12" cast-iron skillet, you can use a 3-quart (13"x9") glass casserole dish.
Optionally, you can cut this recipe in half and use an 8x8 glass baking dish.