In my effort to increase my culinary skills, I have taken on some staple recipes. This week's item is cornbread, and not that sweet corn cake known as Jiffy Mix either. I got this recipe from the queen herself – Paula Deen.
- 6 tablespoons unsalted butter, melted, plus butter for baking dish (I substituted an equal amount of olive oil for the butter.)
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk (I substituted lowfat buttermilk.)
Mix dry indredients in one bowl. Mix eggs and buttermilk in one bowl. Fold egg mixture into dry mixture. Oil 8 inch pan. Pour mixture in pan. Cook for 20 minutes at 425 degrees (preheat oven) or until golden brown. Test center with knife or toothpick. If it comes out clean, it is done.
I also cut this recipe in half. I used this website to make it easier seeing that the measurements are not metric.
I LOVE this recipe. It is easy, simple and tastes so yummy. It is not too sweet either. The bread came out moist and soft. My mother can really cook. . .everything but cornbread! lol I am going to make mine for her when I visit home. Envy me, Mom, envy me! lol
Check out my pics:
20 minutes in oven at 425 degrees
Have a slice?
I made some vegan black eyed peas yesterday. I am taking them and this cornbread to work for lunch tomorrow.