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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is Southern cornbread, not a sweet cornbread. White cornmeal is essential. Make sure you cut the egg into the cornmeal with a fork...not a mixer or whisk. To make this cornbread heavenly, you are looking for a nice pourable batter, similar to pancake batter. This is best made in a seasoned cast iron skillet. Ingredients:
2 eggs |
1 1/2 cups all-purpose flour |
2 cups white cornmeal |
1/2 cup sugar |
3/4 quart buttermilk |
3/4 tablespoon baking powder |
1 teaspoon baking soda |
1 tablespoon salt |
1/2 cup canola oil |
1/2 cup shoe peg corn |
Directions:
1. Preheat the oven to 375 degrees.
2. Three minutes before you are ready to put the cornbread in the oven, put the oil and corn in the skillet and place in the oven. (Do not do this if you don't have a pre-seasoned cast iron skillet). Heat until nice and hot.
3. In a mixing bowl, beat the eggs with a whisk. Add the flour, cornmeal, sugar, buttermilk, baking powder, baking soda, and salt. Blend with a fork, using a cutting motion.
4. Add to the skillet, and mix thoroughly. Bake for 35 minutes.
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