Crumbly, Sweet and Buttery Cornbread |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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this is so yummy, but crumbly. If you do not want crumbly, omit the whole wheat flour and use 1 1/4 cup bread flour rather than 1 cup all purpose. Ingredients:
5 tablespoons unsalted butter, melted |
3/4 teaspoon salt |
1 1/4 cups cornmeal |
1 cup flour |
1/4 cup whole wheat flour |
1 cup buttermilk |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1 large egg |
1/2 cup sugar |
1/2 cup corn oil, for baking |
Directions:
1. Preheat oven to 424, in a medium sized cast iron skillet put corn oil and let it heat in the oven while it preheats.
2. Mix all dry ingredients together in a medium sized bowl.
3. mix all wet ingredients together, except the corn oil that's used above.
4. Make a well in the center of the dry ingredients, put the wet and stir as little as possible until combined. The batter may be lumpy.
5. pour into cast iron skillet and bake until set - around 25 to 30 minutes. After 15 minutes reduce oven heat to 400.
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