Return to Franklin Kitchen
By: Tim Bleichroth
Southern cornbread traditionally does not have sugar in it, but many people have grown to like the
little extra sweetness in the bread. You can fix it either way with this recipe.
For a special taste, I add a tsp. of cinnamon to the mix.
2 cups yellow cornmeal
1 1/2 cups flour
2 tsp salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon, optional
2 Tbs. sugar, optional
3 eggs, beaten
1 Tbs. vegetable oil, for skillet
2 to 2-1/2 cups buttermilk
1/4 cup melted butter
Some melted butter for brushing top
Preheat oven to 425°. Put oil or shortening in a 10-inch well seasoned iron skillet and place
in the oven to preheat while making batter.
In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.
In another bowl, whisk together the eggs, buttermilk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.
Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil.
Pour in batter and return to oven.
Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.
You should have a nice crisp crust around the cornbread when removed from skillet. Brush the top
with some melted butter and serve hot.
Yield: 8 servings