For a gluten-free batch, I used millet flour. The texture was super!
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- 5 Tbsp
- vegetable oil
- 2 c
- 2 c
- 1 c
- 2 Tbsp
- 1/2 tsp
- baking soda
- 1 tsp
1Preheat oven to 425. Grease a large cast iron skillet. You can also use a baking pan. Choose your size based on how thick you like your cornbread. I doubled the recipe and used a 13x9 for a large amount of thick cornbread.
2In a mixing bowl, combine oil, eggs, and buttermilk. Stir only enough to blend the eggs.
3Add remaining ingredients. Stir only enough to moisten the dry ingredients.
4Pour mixture into prepared baking pan.
5Bake at 425 for 25-30 minutes, or until toothpick comes out clean.