The aroma of fresh-baked cornbread is enough to tempt anybody’s taste buds. The batter whips up quickly from pantry staples, and you can tweak the flavor by adding chopped green onions and your favorite shredded cheese.
Homemade cornbread
Homemade cornbread
1 cup cornmeal
1 cup flour
½ tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 large eggs
1 cup buttermilk
3 tablespoons canola oil
½ cup chopped green onion
½ cup shredded cheese
Heat oven to 400 F. While oven heats, place a cast-iron skillet in the oven to heat at the same time.
Mix all dry ingredients in a large bowl. In a separate bowl, mix remaining ingredients (eggs through cheese). Make a well in the center of the dry ingredients, and pour egg mixture in center. Whisk to combine wet and dry. Add additional buttermilk, if needed, if batter is too dry.
Remove heated skillet from oven, and place on heat-resistant surface. Pour cornbread batter into skillet, and return skillet to oven. Bake 30–40 minutes, testing for doneness. If top is browned but inside of cornbread needs additional cooking time, cover with foil and bake an additional 5 minutes.
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