Back in my grandparents’ day cornbread was poor folks’ food, which meant no flour, no sugar. The main ingredient was cornmeal. This recipe uses flour which produces a fluffier cornbread. Bake in a cast iron skillet and this buttermilk cornbread with flour should come out perfect. You can taste decadence in every bite!
We made this recipe with a pot of vegetarian black beans.
Description
In Texas, we typically do not use flour in cornbread, however this recipe makes a nice and fluffy pan. Bake cornbread in a cast iron skillet.
Ingredients
- 2 cups cornmeal (white or yellow)
- 1/2 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg, lightly beaten
- 2 cups buttermilk
- 2 tablespoons melted shortening or vegetable oil
Instructions
- Preheat oven to 450°F.
- Stir together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten.
- Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds.
- Bake about 15 minutes for muffins or corn sticks, and 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan.
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