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Real Southern Cornbread




Source of Recipe


Internet


List of Ingredients




1/3 cup corn oil
1/2 cup all-purpose flour
1 1/2 cups stone-ground white cornmeal
1 tablespoon plus 2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 large egg, beaten
1 tablespoon mayonnaise
1 1/2 cups buttermilk


1. Place the corn oil in a 9" cast-iron skillet, and place the skillet in the oven on the center rack. Set oven to 415 degrees.

2. In a large mixing bowl, combine all-purpose flour, stone-ground cornmeal, baking powder , baking soda, and salt. Use a fork to mix all of the dry ingredients together until they are completely combined.

3. Add the egg, mayonnaise, and buttermilk to the bowl of dry ingredients. Use a fork to mix the dry and wet ingredients completely together. The mixture should be a little lumpy; do not overmix the batter.

4. Carefully remove the hot, oiled pan from the oven. Pour the batter into the hot oil, spread the batter evenly in the pan. Return the pan to the oven and bake the corn bread for 20- 25 minutes, or until it is completely cooked. Remove the corn bread from the oven. Check to see if the cornbread is done by inserting a cake tester or toothpick; if it comes out clean, the cornbread is done. Let it rest in the pan for 5 minutes.

5. Run a knife completely around the edge of the pan to make sure that the cornbread is not sticking to the side of the pan. Invert the cake of cornbread onto a plate. Serve immediately, while the cornbread is still warm.


Recipe