- 1 cup buttermilk
- 1/3 cup canola oil
- 1 egg
- 1 cup cornmeal
- 1 cup flour
- 1/2 cup white sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
Start by making a cup of buttermilk if you don't keep any in your fridge, pour it into your bowl or mixer and add the cornmeal. Let the cornmeal soak for a couple of minutes while you get the other ingredients ready and preheat the oven to 400.
Now add the sugar and oil, mix for a bit and then add the egg and mix. Now add all of the dry ingredients and mix until just combined. The batter should be quite thick, pour into a lightly greased pan and thump the pan on the counter to even out the batter a bit. Bake at 400 for 20-25 minutes. Mine baked for 22 minutes and was perfect.
For savory cornbread:
- Only use 1 tablespoon of sugar instead of 1/2 cup, you could also up the salt to 1 1/2 teaspoons if you like
- Add 1/2 cup cheddar cheese and a chopped green onion as well as a shake or 2 of cayenne pepper
- Try cheese and diced jalepenos