This Southern cornbread is made totally from scratch, and is not sweet.
- 1 cup yellow cornmeal (fresh, and preferably stone-ground)
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1 large egg
- 1 tablespoon sugar
- 1/3 cup corn oil or vegetable oil
- 1 tablespoon unsalted butter
Preheat oven to 375 degrees
In a bowl, blend together cornmeal, flour, baking powder, sugar and salt.
In a separate bowl, mix together baking soda and buttermilk.
Add butter and 1 teaspoon oil into cast iron skillet and place in oven to heat for 5 to 7 minutes.
Beat egg and oil together. Pour into cornmeal mixture.
Add buttermilk mixture and blend until batter comes together. Don't over mix.
Remove the skillet from the oven and swirl butter to make sure it covers the pan.
Pour batter into skillet and bake in oven for 25 minutes or until golden brown on top.
Slice into wedges.