A delicious cornbread that is crispy on the outside and moist and cakey on the inside. I bake this bread in a hot 14 inch cast iron skillet. If you do not have a large cast iron skillet use a 9"x13" baking pan. Best served right out of the oven with butter and honey.
This is my favorite kind of cornbread because the edges are slightly crackly and the insides are soft and cakey. The buttermilk makes this twangy and delectable. A family favorite!
Buttermilk Cornbread
A delicious cornbread that is crispy on the outside and moist and cakey on the inside. I bake this bread in a hot 14 inch cast iron skillet. If you do not have a large cast iron skillet use a 9"x13" baking pan. Best served right out of the oven with butter and honey.
Ingredients
- 2 1/2 cups flour
- 1 1/2 cups corn bread
- 2/3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 1/2 cup olive oil
- 1/4 cup vegetable oil for the pan
Instructions
- Preheat oven to 400° F. In the mixing bowl of a mixer, mix the flour, corn meal, sugar, baking powder and salt.
- In a medium sized bowl, whisk together the eggs, buttermilk and oil.
- Pour the wet mixture into the dry mixture and mix for about two minutes, or until fully incorporated.
- Heat a cast iron skillet either in the oven or on the stovetop. Use potholders to handle. Melt the lard, bacon grease or vegetable oil in the pan. Pour the batter into the hot fat. Be careful not to splash the oil on yourself.
- Bake in a 400° oven for 20-25 minutes.
- Serve immediately with salted butter. Yum.
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