- 6
- 15 mins
- 40 mins
Ingredients
- Enough for 6 servings:
- Main bowl:
- 1-1/2 cups Cornmeal
- 1-1/4 cup Buttermilk
- Wet ingredients bowl:
- 2 Eggs
- 1/2 cup Canola oil (or corn oil)
- Dry ingredients bowl:
- 1 cup Flour, all-purpose, unbleached
- 3 tsp Baking powder, double-acting
- 1/2 tsp salt
Preparation
Step 1
Preheat the oven to 450 degrees and place the iron skillet in.
Combine the cornmeal and buttermilk in a medium bowl and let sit for 15 minutes.
Meanwhile, if your eggs are cold, place them in a bowl of warm tap water so they'll warm up to room temperature while the cornmeal sits.
In a small bowl, mix the eggs and vegetable oil. In another small bowl, mix the flour, baking powder, and salt in one bowl.
Pour the wet ingredients (egg and vegetable oil) into the cornmeal and buttermilk. Mix until combined.
Add the dry ingredients (flour, baking powder, salt) and mix until combined.
Remove the heated skillet carefully from the oven. Lube the inside with about a tablespoon of butter, and then pour the mixture inside. Stick the skillet in the oven and cook for 25 minutes.
Remove, and placing a plate on top, flip the cornbread gracefully onto the plate.
*Notes:*
(1) Nutritional data: This food has moderate levels of all of its measured nutrients, but it is not a low-fat food. Each serving has about 8 g of protein, which is low in Lysine (an essential amino acid that is typically lacking in the grain food group). Combine with beans or legumes if complete proteins are a dietary concern.