Friday, December 24, 2010

Cathy's Cornbread

This is from my friend Cathy Marx, and it's the best cornbread I've ever had.

1-1/2 cups yellow cornmeal
3/4 cup flour
1/2 tsp salt
1 tsp baking powder
1 large egg
1 cup buttermilk
1/4 cup vegetable oil

Preheat oven to 400 degrees.

Pour a little oil into a cast iron skillet to cover the bottom. Let skillet heat in oven while you are preparing cornbread mixture.

Mix dry ingredients. Measure buttermilk, add oil to buttermilk, then add the egg and stir slightly to mix. Pour into dry ingredients and mix until blended. Don't overmix! The mixture should be the consistency of grits or cake mix, not too soupy.

When the skillet is hot enough to make a sizzle, pour in the cornbread mixture. Cook until golden brown.


No comments:

Post a Comment