I think most people think of cornbread as a winter food – you know, something to eat with soup. But, for me, I always think of cornbread as a summer food. It is something my mother used to always make when she cooked fresh summer vegetables.
At least in the south, people have very definite opinions about what makes good cornbread. In general, most southerners do not want their cornbread sweet, but there are those that do. Some find it horrible to put egg in it. I have to admit that I used to be in the no egg camp, myself until I tried some other recipes, and found that it added something that I can’t quite put my finger on. I didn’t end up sticking with any of the other recipes, but did add egg to my own.
- 2 1/2 cups cornmeal (I use white if I can find it.)
- 1 Tbsp. baking powder
- 1 1/2 tsps. salt
- 1 1/4 cups buttermilk
- 1/2 cup canola oil
- 2 eggs
- 2 Tbsps. butter or oil for greasing the pan (I prefer butter.)
- Preheat the oven to 500 degrees and place your iron skillet inside for about ten to get hot while you make the batter.
- Whisk together cornmeal, baking powder, and salt.
- Add remaining ingredients (except the butter or oil for greasing the pan) and stir until well combined.
- Remove the skillet from the oven and reduce the oven's temperature to 450 degrees. Put the butter or oil in the pan and swirl it around to to cover the bottom being careful not to burn yourself. The iron skillet is very hot!
- Pour the batter into the skillet and return to the oven.
- Bake for approximately 25 minutes or until a wooden pick inserted into the center comes out clean.