Golden Sweet Cornbread
By
Linda Stevens
@bittygirl51
1
I've always made cornbread the Martha White way until I found this recipe. My hubby prefers "unsweet" cornbread, but I like it this way, especially when making cornbread salad.
No package here - purely homemade!
They keys are bacon grease, buttermilk (not sweet milk), and a cast iron skillet!
The Southern way!
No package here - purely homemade!
They keys are bacon grease, buttermilk (not sweet milk), and a cast iron skillet!
The Southern way!
Ingredients
- 1 c
- yellow cornmeal
- 1 c
- all purpose flour
- 2/3 c
- granulated sugar
- 1 tsp
- salt
- 3 1/2 tsp
- baking powder
- 1 large
- egg
- 1 c
- buttermilk
- 1/3 c
- canola oil
How to Make Golden Sweet Cornbread
- 1Pre-heat oven to 400 degrees. Melt 1 T. bacon grease in cast iron skillet on top of stove.
- 2In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in the egg, buttermilk and vegetable oil until well combined. Pour batter into warm 9 inch cast iron skillet on low temp on stove top.
- 3Watch for bubbles on cornbread (as you would when making pancakes). Once bubbles begin to rise to the top, slip into pre-heated oven and bake for 20-25 minutes, or until toothpick inserted into center comes out clean.
- 4Let set on counter for 5 minutes, and then flip skillet over onto plate. Allow cornbread to fall onto plate on it's own. Don't force.
- 5Makes 12 small wedges or 6 large. Serve warm with lots of butter!!
