Ingredients
8
8 servings
- •1.25 cups stone-ground cornmeal
- •0.75 cup all-purpose flour
- •0.25 cup white sugar
- •2 teaspoons baking powder
- •1 teaspoon salt
- •0.5 teaspoon baking soda
- •2 large eggs
- •0.3333333333333 cup vegetable oil
- •1.5 cups buttermilk
- •2 tablespoons buttermilk
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutritional Facts
Per 8 servings
- Calories: 257
- Carbohydrate: 33g
- Fat: 12g
- Fiber: 2g
- Protein: 6g
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