Serving
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Cornbread
U.S.
Serves
Effort:
Sched:
DoAhead:		 var.
**
1/2 hr
var.
Corn Bread is the bread of the American South. A proper Southern kitchen has a seasoned iron skillet used only for corn bread and kept with the care a chef uses for his French omelet pan. There are many variations but a real Southern cornbread is made with buttermilk and doesn't contain sugar.
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Yellow Corn Meal
Flour, all purpose
Sugar (?? 1)
Baking Soda
Baking Powder
Salt
Buttermilk
Oil (2)
Eggs large
Oil for pan
  1. Preheat Oven to 375°F.
  2. Mix All Dry (*) Ingredients in a bowl.
  3. MixAll Wet (+) Ingredients in a bowl.
  4. Stir Wet ingredients into Dry ingredients until thoroughly mixed.
  5. OIL your cornbread skillet (or a 7" x 11" baking dish) liberally. A skillet should be preheated in the oven and the batter should sizzle when poured in, but you'll want to go a lot more gently with a glass dish.
  6. Bake until firm and nicely browned - about 20 to 25 minutes.
NOTES:
  1. Sugar: a proper Southern corn bread does not contain sugar, but many other recipes call for it - it's up to you.
  2. Oil: Melted bacon drippings would be properly Southern, but vegetable oil will work fine for the porkophobe. Some recipes call for "vegetable shortening" but most of those are dangerous trans fats.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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