This newer version of cornbread is the answer to all of the traditionalists who don’t want sugar and need buttermilk. It also has equal amounts of flour and cornmeal, which is also more traditional. It is delicious too and makes the perfect component to recipes that have an element of sweetness to them, like my Crock Pot Ribs. Your skillet must be preheated for this recipe to work, which I share more on below.
Flour: Makes up the base of this easy cornbread recipe. See my tip for measuring your flour correctly.Cornmeal: The backbone of any cornbread recipe, cornmeal is made from dried corn.Baking soda: Be sure to use fresh baking soda, which needs to be replaced every six months or so. Double-check your label to make sure it is baking soda; baking powder will not work in this recipe. Table saltButtermilk: If you’re like me and don’t keep buttermilk on hand, see how you can make a buttermilk substitute below.Eggs: Act to bind all of the ingredients together.Vegetable oilUnsalted butter: To grease the skillet before adding the batter.
Heat your skillet. Put your cast iron skillet in the oven and then preheat your oven to 400 degrees Fahrenheit.Combine the dry ingredients. Mix the flour, cornmeal, baking soda, and salt together in a large bowl.Mix the wet ingredients. Whisk together the buttermilk, eggs, and oil.Combine the wet and dry ingredients. Fold the wet ingredients into the bowl of dry ingredients until just mixed.Melt the butter in the skillet. Remove the hot cast iron skillet from the oven and melt the butter in it.Bake the cornbread. Pour the batter into the buttered skillet and bake until the edges are golden and a toothpick inserted into the center of the bread comes out clean.
Add 1 tablespoon plus 1 teaspoon of vinegar to a glass measuring cup.Fill the measuring cup up to the 1 and 1/2 cup mark with milk. (Whole milk works best for this, but I have had great results with skim as well.)Stir it and then let the mixture sit for five minutes before using it in place of the buttermilk in this easy cornbread recipe.
Freezing
This bread will freeze well. I suggest cutting it into individual slices and then placing it on a wax paper lined baking sheet. Place it in the freezer for a few hours, then transfer the pieces to an air tight container. Freeze for up to three months. When you are ready to eat it, allow it to thaw on the countertop for about 30 minutes.
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