Old Fashioned Cornbread made with white cornmeal, buttermilk, and no sugar (!) is perfect with everything from fried chicken to chili.
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 8servings
Ingredients
1 ½cupsfinely ground white cornmeal
½cupall-purpose flour
3teaspoonsbaking powder
1 ½teaspoonssalt
¼cupcanola or peanut oilplus 3 tablespoons (or substitute cooking spray for the 3 additional tablespoons oil)
2large eggsor substitute ½ cup Eggbeaters
1 ½cupsbuttermilkor substitute skim or lowfat milk
Instructions
Add 3 tablespoons canola oil to a 12-inch iron skillet (or for a lighter recipe, coat generously with cooking spray). Place the skillet in the oven, set the oven to 400 degrees, and preheat both the skillet and the oven while you mix up the cornbread.
Combine the cornmeal, flour, salt, and baking powder in a medium mixing bowl.
Combine the remaining 1/4 cup oil, eggs, and buttermilk in a separate small bowl.
Pour the wet mixture into the dry mixture and whisk to combine and remove any lumps
Carefully remove the hot skillet and quickly pour in the batter. Immediately return the pan to the oven.
Bake for approximately 25 minutes or until the top and edges are light golden brown.
Remove the skillet from the oven and let it cool slightly before serving.
Notes
A well-seasoned cast iron skillet is recommended for the best results.
Be sure to preheat the cast iron skillet.
Store at room temperature for 2-3 days or a week, well wrapped, in the refrigerator. To reheat, simply put it back in the oven until it's warmed through.
Cornbread may be frozen in an airtight container or bag for about 2 months. Thaw in the refrigerator before reheating.