Recipe by Judedeva
This is my mother's recipe. It was on the menu at every cafe she cooked. This cornbread has a great crisp crust yet the inside is soft and tender. It is a perfect accompaniment to soups, stews and the southern standard, "a big ole pot of brown beans."
Top Review by Mrs B
We loved this cornbread; it was just as Judedeva described it, crispy on the outside and soft and tender inside. Mr B particularly liked the light texture. The cornbread was super easy to make and the instructions were wonderfully clear. This recipe is a definate keeper and starwise it's a 'sixer'!
- 1 cup all-purpose flour
- 1 cup cornmeal, my mother used stoneground but any is fine (not mix)
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 -3 tablespoon sugar, depending on how sweet you like it
- 1 1⁄4 cups buttermilk
- 1 large egg
- 1⁄4 cup corn oil
- 3 tablespoons butter
Directions See How It's Made
- Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
- (If baking powder or soda appear at all lumpy, sift them in).
- Stir well to combine.
- In a small bowl, whisk together buttermilk, egg, and oil.
- Place the butter in a 9 or 10 inch skillet and place in the oven and heat until the butter melts and is sizzling seriously.
- Tilt the pan to coat the sides of the skillet.
- As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible--- only as many as are needed to combine the two.
- Don't beat it!
- Scrape the batter into the hot, buttery skillet.
- It should sizzle.
- Place it in the oven immediately.
- Bake until golden brown on top, about 25 to 30 minutes.