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:
- 35mins
- Ingredients:
- 11
- 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
- Preheat oven to 375°F Spray a 10-inch or heavy oven-proof skillet with cooking oil and set aside.
- Sift together flour, cornmeal, baking powder and salt into a medium bowl.
- In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg and oil.
- 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.
- 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.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
