On the menu tonight – Cornbread! I’m trying my hand at making some southern staples. It doesn’t get much more southern than cornbread. I like mine a little on the sweet side and never dry. This version turned out really well. Try making your own version and let me know how it turned out.
My version of a good southern cornbread.
- 1 cup AP Flour
- 1 cup cornmeal
- 1 teaspoon kosher salt
- 3-4 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 eggs
- 1 cup creamed corn
- 2 tablespoons canola oil
Preheat oven to 425 degrees.
Place cast iron skillet in the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk thoroughly.
In another bowl, combine the buttermilk, eggs, oil, and creamed corn. Whisk to combine ingredients. Add the wet ingredients to the dry and whisk to combine. If the mixture won’t pour, add a little more buttermilk. Exact amount will depend… you’ll know.
Pull the skillet from the oven, add about two tablespoons of canola oil (bacon grease would be great too) to the pan and swirl. Then, pour your batter into the skillet. Bake until the cornbread is golden brown – about 20 minutes. You can test with a toothpick. If the inserted toothpick comes out clean – it’s done. Enjoy!