REAL SOUTHERN CORNBREAD

REAL SOUTHERN CORNBREAD

“Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread”


2 cups cornmeal
2-cups all-purpose flour
½ tsp. salt
2 Tbsp. baking powder
2 eggs
1-cup margarine melted
4 cups buttermilk
¼ cup corn oil


In a large bowl mix together the cornmeal, flour, salt, and baking powder.

In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.

Heat a dry 12-inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet; swirl around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.

Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.

Bake in a preheated 400^ oven for 40-50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Yield: 8 servings.