This soul-warming cornbread goes together very quickly and pairs perfectly with a bowl of simmering soup. The crisp bottom will melt in your mouth. Just add butter!
1 1/4cupsbuttermilkcan substitute by placing 1 tablespoon plus 1 teaspoon vinegar or lemon juice and filling measuring cup with remaining milk to make 1 1/4 cups total
1/2cupoilany vegetable oil or bacon grease for the daring who love bacon
Instructions
Preheat oven to 425 degrees Fahrenheit.
Stir dry ingredients (cornmeal, flour, baking powder, baking soda, and salt) together in a large mixing bowl.
In a separate bowl, whisk eggs and then add buttermilk, stirring together well.
Pour the oil into cast-iron skillet and place in oven.
Just before the oil is hot, add the wet ingredients to the dry ingredients and mix just until incorporated. Do not overstir.
Remove hot skillet from oven. Carefully pour half the oil into the batter. Stir the oil in with 12 strokes. It's okay that it won't be completely mixed.
Pour the batter into the hot, oiled skillet.
Place skillet into oven and bake for 18-20 minutes, until toothpick inserted into middle comes out clean.
Cut into slices, serve immediately with plenty of fresh butter!
Do not hope for leftovers. The cornbread becomes stale the next day anyway.