Classic Southern Cornbread
 
Makes One 8-Inch Skillet
Ingredients
  • 1 tablespoon canola oil
  • 1 cup plain white or yellow cornmeal
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 1¼ cups whole buttermilk
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
Instructions
  1. Preheat oven to 425°.
  2. Pour oil into a deep 8-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, and egg. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Carefully pour batter into hot oil.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/new-southern-classics-5-ways-cookbook/