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Peggy’s Cornbread
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Description
This recipe is the perfect combination of ingredients. That little bit of sweetness and the richness from the buttermilk creates a wonderful accompaniment to soups or chili.
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose Flour
- 4 Tablespoons Sugar
- 4 Tablespoons Baking Powder
- ½ teaspoons Salt
- 1 cup Buttermilk
- 1 Egg
- 2 Tablespoons Vegetable Oil
- ¼ cups Vegetable Oil, Plus 2 Tablespoons, Divided
Preparation
Combine cornmeal, flour, sugar, baking powder, and salt in a medium size mixing bowl. Add buttermilk, egg, and 1/4 cup oil and whisk until smooth.
In a 8-inch square cake, pour remaining 2 tablespoons of oil and put into a 425ºF oven and heat until oil is very hot. Take pan out of the oven and pour batter in and return to oven and bake for 20 minutes or until nice and brown on top and a toothpick comes out clean. A 10-inch cast iron skillet works great for this recipe as well.
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Susan on 11.1.2015
I imagine the baking powder should be 4 teaspoons, not 4 tablespoons. Am I right?