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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From the Pastry Queen Christmas with my refinements (don't like sugar in my cornbread and prefer buttermilk). Ingredients:
1 1/2 cups stone-ground yellow cornmeal (medium grind) |
3/4 cup all-purpose flour |
1 1/2 teaspoons kosher salt |
2 1/4 teaspoons baking powder |
3 large eggs |
1 1/2 cups buttermilk |
7 tablespoons canola oil |
Directions:
1. Preheat oven to 375.
2. In a large bowl, stir together the cornmeal, flour, salt, and baking powder.
3. In a medium bowl wish together the eggs, buttermilk and 6 tablespoons of the oil.
4. Pour the egg mixture into the cornmeal mixture and stir just until incorporated.
5. Grease and 8-inch cast-iron skillet with the remaining 1 tablespoon of oil.
6. Preheat the skillet in the hot oven for about 5 minutes. Pour the batter into the skillet and bake for 25 to 30 minutes until the corn bread is firm to the touch and lightly brown on top.
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