By San Diego Dining Dish
This cornbread is the pinnacle - it's easy, requires only 4 ingredients, and is always a hit! My grandmother made it and always had it around her house for snacks. The scent of warming buttermilk-laced bread makes me incredibly nostalgic. I share her recipe and technique here.
Some more interesting posts:
Cheese Drop Buttermilk Biscuits
Note: Remember that trick a couple of posts ago where you make buttermilk using vinegar or lemon juice in regular milk? That will not work with this cornbread. You must use real buttermilk!
Ingredients:
- 1 3/4 cup self-rising flour
- 1 1/4 cup white cornmeal (yellow will be too sweet)
- 1 1/4 cup buttermilk
- 1 tbsp oil (vegetable, olive, canola)
Directions:
Heat the oven to 425 degrees.
Pour the dry ingredients into a bowl, and mix with a spoon. Add the buttermilk slowly, mixing as you add. Once all of the flour is mixed and the dough is a wet, sticky texture, it is ready.
Coat the inside of an 8-inch cast-iron skillet with the oil, and dump in the dough.
Pin on PinterestBake for 20 minutes. Remove from the oven and place on a cooling rack. Once the bread has cooled, cut into eighths for serving.
Food , Recipes