Total TimePrep: 20 min. Bake: 15 min.
- 4 tablespoons canola oil, divided
- 1-1/2 cups finely ground white cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 2 cups buttermilk
- Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened.
- Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.
Nutrition Facts1 wedge: 238 calories, 9g fat (1g saturated fat), 49mg cholesterol, 709mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 6g protein.
Jan 22, 2020
This recipe is pretty close to what my mama called "egg bread." It has less fat and more buttermilk than I normally use; I suspect someone altered the original recipe to make it healthier by using oil instead of lard or bacon grease and cutting back on the fat in favor of extra buttermilk. Personally, I prefer my cornbread with the original fat content. Since I don't eat pork, I'd use coconut oil and use about 1/4 cup. I would also use lots less sugar next time. 2 Teaspoons is all you need to get a brown crust. One technique difference: The coconut oil has to be melted. So I'd put the coconut oil in the pan in the oven, then combine the dry ingredients as stated, combine the wet ingredients as stated, then combine the two. At that point, and working quickly, take the pan with the melted oil out of the oven and dump it into the batter, stirring to combine. Finally, pour the batter into the pan, put the pan in the oven, and bake until done. That may take a bit longer than 20 minutes; at least, in my oven it did.
Jan 20, 2020
It is not Southern or past down. Canola oil came into existence in 1978, not too many generations ago. For it to be Southern and fried, there needs to be more than a couple of tablespoons of oil. The ‘oil’ should be bacon drippings that have been saved from frying bacon every morning for breakfast. Put the bacon drippings in a cast iron pan, enough to completely cover the bottom. Then put the pan in a hot oven. Then make your batter without sugar. Then take the hot pan out and pour the batter into the hot drippings and listen to it sizzle. Bake and when finished remove pan and spread butter over the top. Northerners but beans in their chili and sugar in their cornbread!