In our house growing up, my mother and aunt were two peas in a pod. Truth be told, they still are. So, when it came to whipping up meals for the family, they often worked in tandem. If it was a night for Mommy’s chili–that meant Auntie’s cornbread was also coming to the party. My aunt adds a touch more sugar to her batter. It gives the perfect touch of sweetness to balance out the spice of my mom’s chili. Adding butter to the bottom of the pan before pouring in the batter also creates a crust that helps it stand up to the heartiness of the chili. Crispy. Sweet. And buttery. Nothing could be better.
| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon salted butter, plus more to top at the end
- 1/3 cup vegetable oil
- 1 cup buttermilk or milk
- 2 large eggs
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon baking powder
- 1/2 cup sugar
Instructions
- Preheat the oven to 425 degrees F.
- In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven.
- In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix!
- Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 409 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 19 g |
| Protein | 7 g |
| Cholesterol | 69 mg |
| Sodium | 300 mg |