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Just Good Plain Cornbread

Source of Recipe


From "Texas Home Cooking" by Cheryl & Bill Jamison



List of Ingredients



• 1 Tbsp oil, preferably corn or canola
  
• 1½ cups medium-grind cornmeal, preferably stone-ground
  
• ½ cup all-purpose flour
  
• 3 Tbsp sugar
  
• 1 Tbsp baking powder
  
• 1 tsp salt
  
• 1 tsp baking soda
  
• 1½ buttermilk
  
• 3 eggs, lightly beaten
  
• 3 Tbsp unsalted butter, melted
  






Instructions



1. Grease a 10-inch cast-iron skillet with the oil. Place the empty skillet in a cool oven, and set the oven to 400° F.
   
   
2. In a medium bowl, stir together the cornmeal, flour, sugar, baking powder, salt and baking soda. Pour in the buttermilk and eggs, and gently mix by hand until the mixture is thoroughly blended. Stir in the melted butter.
   
   
3. Remove the skillet from the oven, pour the batter into the skillet (the batter will sizzle), and return it to the oven. Bake the bread for 18 to 20 minutes, or until it begins to brown on top and a toothpick inserted comes out clean. Serve the cornbread warm.
   
   Serves 6 to 8