Crumbly, Sweet and Buttery Cornbread
"this is so yummy, but crumbly."
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
8 pieces
- Serves:
- 8
ingredients
- 3 tablespoons unsalted butter, melted
- 3⁄4 teaspoon salt
- 1 1⁄4 cups cornmeal
- 1 cup flour
- 1⁄4 cup whole wheat flour
- 1 cup buttermilk
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1 large egg
- 1⁄2 cup sugar
- 1⁄2 cup corn oil, for baking
directions
- Preheat oven to 425, in a medium sized cast iron skillet put corn oil and let it heat in the oven while it preheats.
- Mix all dry ingredients together in a medium sized bowl.
- mix all wet ingredients together, except the corn oil that's used above.
- Make a well in the center of the dry ingredients, put the wet and stir as little as possible until combined. The batter may be lumpy.
- pour into cast iron skillet and bake until set - around 25 to 30 minutes. After 15 minutes check for done, and gauge time remaining from there.
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Reviews
-
This definitely is all that the title says ~ crumbly, so I can't fault that; sweet & buttery so I CAN praise those attributes! Definitely a very satisfying & tasty treat, & although I usually do get my cornbread through a box of Jiffy mix (although sometimes jazzed up quite a bit!), it is always nice to have a comforting change of pace like this one! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
