Cornbread

Submitted by Sherri L.

"From the Pastry Queen Christmas with my refinements (don't like sugar in my cornbread and prefer buttermilk)."

 

• Ready In: 45mins
• Ingredients: 7
• Yields: 8 slices
• Serves: 8

ingredients

• 1 1⁄2 cups stone-ground yellow cornmeal (medium grind)
• 3⁄4 cup all-purpose flour
• 1 1⁄2 teaspoons kosher salt
• 2 1⁄4 teaspoons baking powder
• 3 large eggs
• 1 1⁄2 cups buttermilk
• 7 tablespoons canola oil

directions

1. Preheat oven to 375.
2. In a large bowl, stir together the cornmeal, flour, salt, and baking powder.
3. In a medium bowl wish together the eggs, buttermilk and 6 tablespoons of the oil.
4. Pour the egg mixture into the cornmeal mixture and stir just until incorporated.
5. Grease and 8-inch cast-iron skillet with the remaining 1 tablespoon of oil.
6. Preheat the skillet in the hot oven for about 5 minutes. Pour the batter into the skillet and bake for 25 to 30 minutes until the corn bread is firm to the touch and lightly brown on top.

Reviews

[STARTERWIFE]

Deserves 10 stars,the only way to make cornbread,excellent!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!