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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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What makes it southern? Well, for one thing, it's not sweet. But mostly what makes it southern is the method. Heating the oil in the skillet first makes for a wonderful, crispy crust. This recipe really does work best with a cast-iron skillet though you can use another kind of pan. Read more . In my experience, southern cornmeal will give a different consistency from Quaker or other mass-produced brands, but it's good either way. Ingredients:
2 cups cornmeal |
2 tsp baking powder |
1 tsp baking soda |
3/4 tsp salt |
2 eggs, beaten |
2 cups buttermilk |
2 tbs vegetable oil |
Directions:
1. Preheat oven to 450 deg F.
2. Combine cornmeal, baking powder, soda and salt in a large bowl; add eggs and buttermilk (not oil), stirring just until dry ingredients are moistened.
3. Put the 2 Tbs oil in a 9- or 10-inch cast iron skillet and place in hot oven for four minutes.
4. Carefully remove skillet from oven and make sure oil coats entire bottom of pan, then pour hot oil from pan into batter. Mix slightly, then pour batter into hot pan. It should sizzle! Don't forget that the pan is hot when you pick it up again.
5. Bake at 450 deg for 25 minutes or until lightly browned.
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