- 2 cups of stone ground cornmeal
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of kosher salt
- 2 large eggs
- 2 cups for well-shaken buttermilk
- ¼ cup of honey or sugar
- 2 tablespoons of coconut oil, vegetable oil, or bacon fat
- Preheat your oven to 400 degrees Fahrenheit.
- Take a large size bowl, add the cornmeal, baking soda, baking powder, and salt. Mix it well and keep it aside.
- Take another bowl of medium size and add the eggs along with the yolk. Whisk the buttermilk into the mixture. Pour gradually and keep stirring. Now, add the sugar or honey to the cornmeal and buttermilk mixture.
- Make a well in the center of the mixture of dry ingredients. Now add the wet ingredients to this mixture. Keep whisking till both the mixture blend in properly.
- In the meantime, take a cast iron skillet, 10 inches in size and place it on medium to high heat. Add the vegetable or coconut oil. You can also heat the skillet in the oven if you want. In that case, heat it for 5 minutes after adding the butter.
- Remove the skillet from heat or from the oven and pour in the batter immediately. Put it back in the oven and bake the batter for 18 minutes or till the top portion is golden brown in color. The center should be cooked enough before you take it out of the oven. Make sure that you do not over-bake to get a moist cornbread. In case the top is brown enough but the center hasn’t yet thoroughly, drape it up with a piece of foil.
- Allow the cornbread to cool down. Serve it at room temperature with honey or butter. You can also serve it with strawberry jam.
- Wrap up the leftovers tightly and put them in the refrigerator. In case you find that the leftover has become dry then take a damp paper towel and wrap it up lightly. Reheat the leftover at a gentle temperature in the microwave. This is going to refresh the dried up cornbread leftover and you will be able to get fresh and golden brown cornbread.
To get the best result, scoop the cornmeal into cups and level using the straight edge of the knife.
At times, the center is uncooked and the edges are done, this is primarily because of using too little cornmeal. In such a case you can cook at 400 degrees Fahrenheit. This bakes the bread even more evenly. However, if you have been successful with 375 degrees then, by all means, stick to it.
Low-fat buttermilk can be used for this recipe. However, to get the best result, it is better to use the full-fat buttermilk.
Also, remember finely ground cornmeal is going to produce a tender crumb and a medium grind will give a bit of crunch.