Prep 10 mins
Cook 35 mins
This is Southern cornbread, not a sweet cornbread. White cornmeal is essential. Make sure you cut the egg into the cornmeal with a fork...not a mixer or whisk. To make this cornbread heavenly, you are looking for a nice pourable batter, similar to pancake batter. This is best made in a seasoned cast iron skillet.
- 2 eggs
- 1 1⁄2 cups all-purpose flour
- 2 cups white cornmeal
- 1⁄2 cup sugar
- 3⁄4 quart buttermilk
- 3⁄4 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- 1⁄2 cup canola oil
- 1⁄2 cup shoe peg corn
- Preheat the oven to 375 degrees.
- Three minutes before you are ready to put the cornbread in the oven, put the oil and corn in the skillet and place in the oven. (Do not do this if you don't have a pre-seasoned cast iron skillet). Heat until nice and hot.
- In a mixing bowl, beat the eggs with a whisk. Add the flour, cornmeal, sugar, buttermilk, baking powder, baking soda, and salt. Blend with a fork, using a cutting motion.
- Add to the skillet, and mix thoroughly. Bake for 35 minutes.
Very nice cornbread. So easy to make too. Made it to accompany "Recipe #495413" and it was just wonderful. This bread is good too toasted in the morning with a slather of butter over the top. Found that the white cornflour made it light and airy. I grew up on Portuguese cornbread which is normally made with white cornflour. Though it is quite different from what I grew up on, I found this recipe to be airier and delightful. Thank you breezermom for sharing.
I had white cornmeal on hand so was glad to find this recipe. I used a 10" case iron skillet (1 3/4" deep) to pour the batter in. The pan was to small for all the batter, so I had a bit of a mess to clean up off the table, mostly the oil. I could have used a cake pan but wanted to stick with the directions. There was very little batter that baked over the pan in the oven. It was crisp on the outside with a slightly sweet flavor. I'll be making this again. Made for *1 2 3 Hits Its Not Easy Being Green March 2010* (in May, as I was late)
This is a dense and filling cornbread with a great crust and yummy sweetish taste! It was very easy to put together, but in the end needed way longer to cook through for me (about 65 minutes). That might have been due to me using a bundt cake pan instead of a skillet, though. I luved the addition of corn in this and found the white cornmeal to be an interesting change. THANKS SO MUCH for sharing this lovely recipe with us, Breezer!