Buttermilk Cornbread

Combining the best elements of Northern and Southern, this is a superb, just-barely-sweet version of one of the classic African-American cornbreads. Be sure to use stone-ground cornmeal for its full flavor and distinctive, delicious grittiness. If it’s not available locally, it’s worth ordering by mail. Recipe Source: Relish Mag

• Ready In: 35 mins
• Serves: 8

Ingredients

•  vegetable oil cooking spray
• 1  cup all-purpose flour
• 1  cup  stone-ground yellow cornmeal
• 1  tablespoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1 1⁄4 cups buttermilk
• 2  tablespoons sugar
• 1  egg
• 1⁄4 cup  mild  corn oil or 1⁄4 cup canola oil
• 2  tablespoons butter

Directions

1. Preheat oven to 375°F Spray a 10-inch or heavy oven-proof skillet with cooking oil and set aside.
2. Sift together flour, cornmeal, baking powder and salt into a medium bowl.
3. In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg and oil.
4. Place prepared skillet over medium heat, add butter and heat until butter melts and starts to sizzle. Carefully tilt the hot pan to coat sides and bottom.
5. Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Scrape batter into pan; bake 20 minutes or until golden brown. Let cool a few moments, and slice into 8 wedges to serve.