New Year's Southern Style: The Cornbread
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 1 cup white cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon kosher salt
- 2 large eggs
- 1/3 cup vegetable oil, plus more for oiling the pan
- 1 1/4 cups low-fat buttermilk
Instructions:
- Heat the oven to 400℉ with a rack in the middle position. Lube the interior of an 8 or 9-inch cast iron skillet with about 2 teaspoons of oil and wipe out excess with a paper towel, being careful to wipe all the way up the sides. Park the skillet in the oven for 30 minutes.
- Meanwhile, whisk the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl. Whisk the eggs, vegetable oil, and buttermilk in a second bowl then add the egg mixture to the cornmeal mixture and fold with a silicone spatula until it just comes together. (See note)
- Remove the skillet from the oven and carefully pour the batter in, smoothing the top with a spatula. Bake for 25 minutes or until golden brown. The interior temp should be between 200℉-205℉.
- Remove the cornbread to cool on the stovetop, trivet, or cooling rack for 5 minutes before turning it out of the pan onto a cutting board. Slice (I prefer a serrated bread knife), and serve with plenty of quality butter.