preheat oven to 400 F.
Ingredients:
2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 Tablespoons baking powder
2 Tablespoons sugar (we use non-refined, organic)
2 eggs
1 cup melted butter (we use non-dairy, unsalted margarine)
4 cups buttermilk
Directions:
1. In a large bowl mix together the corn meal, flour, sugar, salt and baking powder.
2. In a separate bowl mix together the eggs, butter, and buttermilk.
3. Add the liquid mixture to the dry mixture and stir until well blended.
4. Heat in a dry 12 inch cast iron skillet over high heat for 2 minutes.
5. Add corn oil to the skillet, swirl oil around to coat the bottom an sides. Leave remaining oil in pan. Return to high heat for 1 minute.
6. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center.
7. Remove from stove.
8. Bake in a preheated 400 degree F oven (200 degrees C) for 40 to 50 minutes, or until a knife inserted into the center comes out clean.
9. Serve warm.
Well, if you HAVE to put sugar in cornbread, I guess it’s better if it’s organic. :)
(Lewis Grizzard and I disapprove of sugar in cornbread.)
Cap’n – it’s in the title (Real Southern Cornbread). I guess you and Lewis Grizzard just aren’t Suthun’ enough for my cornbread. ;^)
twitter: SmockLady
I think this recipe just codifies something that many (most?) southern cooks have done for ages: put a little dab of sugar in everything. Reminds me of my mom’s friend “Miz Claudine” who was from Montgomery and was so southern that she did not pronounce the “t” in “Mun’gumrih”. She threw a bit of sugar into everything she cooked. After all, two tablespoons o’ sugar for a WHOPPING BIG corn pone like this recipe makes is a drop in the bucket! (It’s not so sweet that it makes you think of cake, like Jiffy out of the box. It just makes you think of sweet corn.)
The Yankees make slightly-corn-flavored sugar cake for cornbread, do they not. BLEEH. (I think I saw that on PBS’s “America’s Test Kitchen.”)
A pinch of sugar in everything. Slippery slope, slippery slope, I tell ‘ya. Along with paprika and yellow food dye.