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S O u t h e r n c a s t i r o n
Preheat oven to 450°.
In a large bowl, combine cornmeal, baking powder, baking soda, and salt. In a
small bowl, whisk together buttermilk, 2 tablespoons oil, and egg. Make a well
in center of dry ingredients; add buttermilk mixture, stirring just until moistened.
In a 10-inch cast-iron skillet, heat remaining 2 tablespoons oil over medium-
high heat. Remove from heat, and carefully pour batter into hot oil in skillet.
(Do not stir.)
Bake until cornbread is golden brown and a wooden pick inserted in center
comes out clean, 17 to 20 minutes. Serve warm.
2
1
⁄
4
cups plain white or yellow
cornmeal
1
1
⁄
2
teaspoons baking powder
1
⁄
2
teaspoon baking soda
3
⁄
4
teaspoon salt
1
2
⁄
3
cups whole buttermilk
4 tablespoons vegetable oil,
divided
1 large egg
Buttermi lk Cornbread
Yield:
approximately 6 servings
