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Traditional Cornbread

By: Nicole Aloni

www.nicolealoni.com

This delicious cornbread is prepared in a traditional cast iron skillet but you can use a muffin tin with equally delicious results. The buttermilk makes this especially light, but regular milk can be used as well. Add 1 cup of grated, sharp cheese or creamed corn for a wonderful variation.

Browse: Breads, Spreads, and Dips, 100 Days of Summer

Serves 5

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Ingredients

1 tablespoon vegetable oil, for skillet

2 cups yellow cornmeal, plus 1 tablespoon for skillet

1 cup flour

2 teaspoons salt

2 teaspoons baking powder

2 tablespoons sugar

2 eggs, beaten

2 cups buttermilk

3 tablespoons melted butter, bacon drippings or olive oil

 

Cooking Directions

Preheat oven to 400°.

  1. Put the vegetable oil in a 10-inch iron skillet and place in the oven to preheat while making batter.
  2. In a mixing bowl, combine cornmeal, flour, salt, baking powder, and sugar.
  3. In another bowl, whisk together the eggs, milk, and melted butter or other fat. Combine with dry ingredients and stir briefly until all ingredients are combined. Batter will be like a thick pancake batter.

 

4.      Carefully lift skillet out of the oven and turn to coat the inside with the oil.  Sprinkle the pan with the reserved cornmeal. Pour in batter and return to oven. Bake for about 25 to 30 minutes, until browned and sides pull away from the pan. A toothpick inserted in center should come out clean.