This is a Southern-style cornbread which is more dense, has more corn taste, and contains no sugar or flour. Northern-style cornbread is sweet and more cake-like.
Serves: 12
Ingredients:
2 1/4 cups cornmeal - (See Tips)
2 cups buttermilk
1/4 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon table salt
2 large eggs
Directions:
1. Adjust oven racks to lower-middle and middle positions and heat oven to 450°F. Heat 10-inch ovenproof skillet on middle rack for 10 minutes. Bake cornmeal on rimmed baking sheet set on lower-middle rack until fragrant and color begins to deepen, about 5 minutes. Transfer hot cornmeal to large bowl and whisk in buttermilk; set aside.
2. Add oil to hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove skillet from oven and add butter, carefully swirling pan until butter is melted. Pour all but 1 tablespoon oil mixture into cornmeal mixture, leaving remaining fat in pan. Whisk baking powder, baking soda, and salt into cornmeal mixture, then whisk in eggs.
3. Pour cornmeal mixture into hot skillet and bake until top begins to crack and sides are golden brown, 12 to 16 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.
Tips:
A seasoned, cast-iron skillet works best for this recipe. It will give it a great crust.
Avoid coarsely ground cornmeal, as it will make the cornbread gritty. Quaker brand cornmeal works best here.
I thought I had posted this here years ago. First post was on skhilled.com 10+ years ago!
