Thursday, August 12, 2010

"Southern" Cornbread


  • 2 cups cornmeal
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons baking powder
  • 2 eggs
  • 1 cup margarine, melted
  • 4 cups buttermilk
  • 1/4 cup corn oil



  1. In a large bowl mix together the corn meal, flour, salt, and baking powder.
  2. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
  3. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
  4. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
  5. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

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