Classic Cornbread
Cornbread made with cornmeal, flour and buttermilk; the sugar amount differs for stuffing and for snacking.
What you'll need
- 0.33 cup vegetable oil, plus more for the baking dish
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.33 cup Sugar
- 0.67 cup Sugar
- 3.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 large eggs
- 1 cup buttermilk (made from whipping cream and vinegar/lime/lemon juice)
How to make it
Preheat the oven to 400 degrees
Brush 9-by-13-inch baking dish with vegetable oil.
Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving. If making a double batch reduce oven temperature to 350 after 25mins. Cook till golden brown across the entire surface.
Chef's secrets
Double this recipe for normal parties