Classic Cornbread

Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It['s more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."]

Total Time:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1/3 cup vegetable oil, plus more for the baking dish
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
Directions
  • Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.

  • Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.

  • Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

  • Photograph by Alison Gootee


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes