Classic Cornbread

4.5(38)

Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."

by Food Network·published 2016-11-18

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Side Dish

Servings

(8–10)

Total time

—

Calories / serving

239 kcal

Ingredients (8)

serves

1/3 cup vegetable oil, plus more for the baking dishvegetable-oil
1 cup yellow cornmealcornmeal
1 cup all-purpose flourflour
2/3 cup sugarsugar
3 1/2 teaspoons baking powderbaking-powder
1/2 teaspoon saltsalt
1 large eggegg
1 cup buttermilkbuttermilk

Instructions (3 steps)

01Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
02Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
03Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

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Not rich — missing servings, total time, or calories.