Real Southern Cornbread
Description
Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread.
Ingredients
•
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
Directions
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.