Golden Sweet Cornbread

Name: Golden Sweet Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
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

By Linda Stevens
@bittygirl51

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!

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

10 Min

Cook:

25 Min

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
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How to Make Golden Sweet Cornbread

Step-by-Step

Pre-heat oven to 400 degrees. Melt 1 T. bacon grease in cast iron skillet on top of stove.
In 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.
Watch 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.
Let 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.
Makes 12 small wedges or 6 large. Serve warm with lots of butter!!