RECIPE SUBMITTED BY: Nancy Josland Dalsin
2 tablespoons vegetable oil
2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups buttermilk
1 egg
Preparation:
2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups buttermilk
1 egg
Preparation:
Preheat oven to 450 degrees F.
Add the oil to a 10-inch cast iron skillet, and put it in the oven for 5 minutes to get the oil very hot. Combine all the dry ingredients together and mix very well. Whisk the egg and buttermilk until completely mixed. Add to the dry ingredients, and mix enough to form a batter. Be careful not to over-mix.
Remove the cast iron pan out from the oven, and pour the oil into batter and stir in. Pour the batter back into the cast iron skillet, bake for about 20 minutes. The top of the cornbread should be golden-brown, and the bread should be pulling away slightly from the sides of the pan. Let cool for 10 minutes before trying to cut and serve.
Serving warm, spread with butter, is highly recommended!
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