Heavenly Cornbread

5.0(5)

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.

by breezermom·published 2009-07-29

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Breads

Servings

(4–6)

Total time

45 min

prep 10 min

Calories / serving

856 kcal

Ingredients (10)

serves

2 eggsegg
1 1/2 cups all-purpose flourflour
2 cups white cornmealwhite-cornmeal
1/2 cup sugarsugar
3/4 quart buttermilkbuttermilk
3/4 tablespoon baking powderbaking-powder
1 teaspoon baking sodabaking-soda
1 tablespoon saltsalt
1/2 cup canola oilcanola-oil
1/2 cup shoe peg corncorn

Instructions (4 steps)

01Preheat the oven to 375 degrees.
02Three 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.
03In 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.
04Add to the skillet, and mix thoroughly. Bake for 35 minutes.

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Rich recipe — supports nutrition-aware planning.