Most of you probably don’t need a recipe for cornbread – but here’s one anyway from the October 2011 issue of Southern Living. Make it right before serving so you enjoy it hot out of the oven.
Ingredients:
1 1/4 cups all-purpose flour 1 cup plus 3 tablespoons cornmeal 1/4 cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1/4 cup butter, melted 2 large eggs 1 cup buttermilk
Preparation:
Preheat oven to 400°. Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.
Meanwhile, whisk together flour, cornmeal, sugar, baking powder and salt in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.
Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.