Ready in 45 minutes
This recipe comes down from my family. You can also add extras to your cornbread such as whole corn, salsa, roasted peppers, or crumbled bacon.
"Very good as I doubled sugar & used whipping cream instead of buttermilk ....perfect!!"
1. Mix all dry ingredients.
2. Stir in egg and buttermilk.
3. You may need more or less buttermilk than called for depending on the grind of your cornmeal. The batter should just be at a stage where it runs freely from your spoon. It should not "plop."
4. Heat an 8 inch iron skillet on the stove until hot. Add canola oil and swirl to coat the sides of the skillet. When the oil is shimmering hot, pour it into the batter and stir.
5. Pour batter into the hot skillet and bake at at 450 degrees for 25-30 minutes until the crust is brown and a tester comes out clean. Turn out immediately and cool.
Be very careful when handling the hot skillet with oil.