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Southern Corn Bread
I was hesitant to try this because it was different than any corn bread I’ve ever made. The proportion of corn meal to flour for one, and then hardly any sugar. Now having made it I’ve decided southerners have it all right about corn bread, and I prefer this to the usual sweet variety. I like to use one third of the cornmeal as MEDIUM GRIND (Bob's Red Mill brand) because of the extra crunch and texture, but any cornmeal can be used. I also like to bake corn bread in an oven- preheated iron skillet because it cuts the baking time in half, and makes for a nice crusty bottom (see * VARIATION NOTE below.) Ingredients
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup canola oil
- 1 1/2 cups cornmeal
- 1/2 cup all purpose flour (if using self rising flour decrease baking powder to 1 teaspoon and omit salt)
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Directions
- Heat oven to 450 degrees. Grease bottom and side of 9-inch round pan, 8-inch square pan or 10-inch oven-proof skillet. *
- In large bowl beat eggs with wire whisk, then beat in buttermilk and oil. Add corn meal, flour, baking powder, sugar, salt and baking soda; beat vigorously 30 seconds.
- Pour into prepared pan and bake 25-30 minutes or until golden brown and toothpick tests clean when inserted in middle. Serve warm.
- * VARIATION NOTE: Before preparing batter, preheat a greased heavy cast iron pan in the oven until piping hot but not smoking, about 8 or more minutes. Pour prepared batter into hot skillet and bake for approximately half time or 12-15 minutes, depending on skillet size.
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%20because%20of%20the%20extra%20crunch%20and%20texture,%20but%20any%20cornmeal%20can%20be%20used.%20I%20also%20like%20to%20bake%20corn%20bread%20in%20an%20oven-%20preheated%20iron%20skillet%20because%20it%20cuts%20the%20baking%20time%20in%20half,%20and%20makes%20for%20a%20nice%20crusty%20bottom%20(see%20*%20VARIATION%20NOTE%20below.)){kind=small}
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