golden sweet cornbread
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!
prep time
10 Min
cook time
25 Min
method
---
yield
12 serving(s)
Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 large egg
- 1 cup buttermilk
- 1/3 cup canola oil
How To Make golden sweet cornbread
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Step 1Pre-heat oven to 400 degrees. Melt 1 T. bacon grease in cast iron skillet on top of stove. -
Step 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.
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Step 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.
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Step 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.
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Step 5Makes 12 small wedges or 6 large. Serve warm with lots of butter!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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