Home-Style Yellow Cornbread
published by Leota Maple on Aug 6, 2009
As varied as the people who eat it, basic cornbreads have been a part of the American diet since before the arrival the first European settlers. This basic recipe for yellow cornbread is very flexible; I’ve included a few possible additions at the end.
Ingredients
- 1 ½ cups yellow cornmeal
- 1 cup AP flour
- 2 Tbsp sugar
- 2 Tbsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 1 cup buttermilk
- 1 egg, lightly beaten
- ¼ cup vegetable oil
- 2 Tbsp shortening for skillet
Method
- Preheat oven to 425. Put shortening in a 10 in iron skillet. Put skillet in oven to preheat while mixing batter.
- In a mixing bowl combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix well.
- In a small bowl combine buttermilk, egg, oil, mix well. Combine with dry ingredients, stir until moistened. Batter will be thick but should be able to pour, if too thick gradually add more buttermilk until desired consistency is reached.
- Carefully, with thick oven mitts, remove skillet from oven. Pour batter into skillet and return to oven. Bake for 20-25 minutes or until middle is set, top is slightly browned and pulls away from sides of skillet.
Optional Additions
Add any of the following to the dry ingredients before adding the wet. Play around with different combinations and amounts.
- Breakfast sausages (cooked, crumbled, and drained)
- Chopped onion
- Shredded cheese (Cheddar, Pepperjack, Colby, ect.)
- Bacon (cooked, crumbled, and drained)
- Chopped jalapeños
- Chopped green chilies
- Corn kernels
