Cornbread reminds me of my great grandmother, "Ma". She whipped up a batch everyday for lunch or "dinner" as she called the midday meal. I liked eating dinner when she had fried okra, fried potatoes and a speckled bean to eat with your cornsticks. I made one of my favorite cornbread recipes the other day.
Buttermilk Cornbread
2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
Heat oil in an 8" cast iron skillet in a 450 F oven 5 minutes.
Combine cornmeal and next four ingredients in a medium bowl; make a well in the center of the cornmeal mixture.
Stir together the buttermilk and egg. Add to the dry ingredients, stirring just until moistened. Pour into hot skillet.
Bake at 450 F for 20 minutes or until golden.
Bake at 450 F for 20 minutes or until golden.
Lovely recipe... Been longing for corn bread.. Thanks for sharing dear!
ReplyDeleteI love, love, love cornbread, and this looks like a great recipe. Can't wait to give it a try! I usually use white corn meal and think this will be a great way to use it (also have some buttermilk in the fridge crying out to be used). Thanks for the great post and lovely picture!
ReplyDeleteWow! Fantastic!
ReplyDeleteThanks for sharing, I truly enjoyed the visit.