Recipe by P4
This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.
Top Review by MEAN CHEF
Great cornbread. I made it first in my 10" cast iron, but for 2 people I converted the recipe to fit my 4" skillet (1/6 of the recipe) - worked well. The proportions in the recipe are perfect
- 1 cup yellow cornmeal (fresh, and preferably stone-ground)
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 1⁄4 cups buttermilk
- 1 large egg
- 2 tablespoons sugar
- 1⁄4 cup corn oil (or plain vegetable oil)
- 2 tablespoons unsalted butter
Directions See How It's Made
- Put the skillet in the oven and preheat to 375 degrees.
- Combine the dry ingredients except for the baking soda in a bowl.
- In another bowl, mix the buttermilk and the baking soda.
- Set aside.
- In a small bowl, beat the egg with the sugar until combined.
- Add the oil and mix until combined.
- Pour this mixture into the buttermilk/baking soda, and mix.
- When the oven is preheated, toss the butter into the skillet and let it melt.
- Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- Turn out onto a cutting board, cut into wedges and serve.
- NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
- It may just be my upbringing, but it tastes better somehow.
- And please do not add the baking soda to the dry ingredients.
- I can't explain why, but adding it to the buttermilk makes a big difference in the texture.