Description
This corn bread is a little on the sweet side. It’s made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.
Ingredients
- ¼ cup vegetable oil
- 2 cups white cornmeal
- ¾ cup all-purpose flour
- ⅓ cup white sugar
- 4 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 2 cups buttermilk
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot
- 3 to 5 minutes. Remove skillet from oven.
- Whisk cornmeal
- flour
- sugar
- baking powder
- baking soda
- and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture
- retaining remaining oil in skillet
- and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
- Bake in the oven until top is golden brown
- 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 10