Post by Jody on Sept 30, 2009 13:45:12 GMT -8
Ingredients
1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup milk
2 large eggs
2 to 3 tablespoons melted butter or bacon drippings
Directions
Preheat oven to 400°. Add 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
In another bowl, whisk buttermilk and milk with eggs and melted butter or bacon drippings. Gradually fold milk
mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
Using potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter
into the skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35 to 45 minutes, until it pulls away
from sides of pan and is lightly browned.
Cut into wedges and serve with butter.
1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup milk
2 large eggs
2 to 3 tablespoons melted butter or bacon drippings
Directions
Preheat oven to 400°. Add 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
In another bowl, whisk buttermilk and milk with eggs and melted butter or bacon drippings. Gradually fold milk
mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
Using potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter
into the skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35 to 45 minutes, until it pulls away
from sides of pan and is lightly browned.
Cut into wedges and serve with butter.