Great-Grandma's Cornbread

This is an old-fashioned skillet cornbread that is simple to make and just slightly sweet.

Prepare: 10

Bake: 50

Servings: 12

Ingredients

1 ¼ cups (187.5g) cornmeal
1 ¼ cups (187.5g) all-purpose flour
1 ¼ cups (300mL) buttermilk
¼ cup (60mL) oil
¼ cup (50g) sugar*
1 large (50g) egg
1 tbs (15mL) oil, lard or melted butter
1 tsp (6g) baking soda
1 tsp (4g) baking powder
¼ tsp (1.25g) salt

Instructions

Preheat oven to 400F (200C.)
Generously grease a 10" cast iron skillet with 1 tbs of oil, lard or melted butter. Set aside.
In a large bowl, mix together cornmeal, flour, sugar baking powder, baking soda and salt.
In a small bowl, beat one egg, oil and buttermilk together. Pour into dry ingredients and mix until just combined. Batter will be lumpy.
Pour batter into prepared skillet. Let sit 5 minutes before putting into the oven.
Bake 25 - 30 minutes or until a toothpick inserted in center comes out clean and the top is a nice golden brown. Center of cornbread should reach 210F (99C.)
Cool 15 minutes before serving.

Notes

*Sugar is optional. It makes the crumb more tender and gives sweetness to the bread.

If you do not have buttermilk, you can add make a substitution. For one cup: Pour 1 tablespoon white vinegar or lemon juice into a measuring cup and fill the rest with milk until you reach the 1 cup mark. Wait 10 minutes or until the milk starts to separate.

This can be baked in a 9x5" (23x13cm) loaf pan. Bake 45 - 55 minutes or until a toothpick inserted in center comes out clean and the top is a nice golden brown. Center of bread should reach between 200F (93C) - 212F (100C.)

Nutrition