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Classic Buttermilk Cornbread

Source of Recipe


Taste of the South



List of Ingredients



• 2 Tbsp canola oil
  
• 2 cups plain white or yellow cornmeal
  
• 1 cup all-purpose flour
  
• 1 Tbsp baking powder
  
• 2 tsp kosher salt
  
• 2½ cups whole buttermilk
  
• 6 Tbsp unsalted butter, melted
  
• 2 large eggs
  






Instructions



1. Preheat oven to 425° F.
   Pour oil into a 10-inch cast iron skillet. Place skillet in oven until oil is very hot, about 8 minutes.
   
   
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a medium bowl, whisk buttermilk, melted butter, and eggs. Make a well in center of dry ingredients; add buttermilk mixture, stirring just until combined. Carefully pour batter into hot skillet.
   
   
3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes.
   
   Makes one 10-inch skillet