Name: Sweet Southern Cornbread
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 12 mini loaves
Ingredients: 2 cups finely ground yellow cornmeal; 3/4 cup plus 2 tablespoons cake flour; 3/4 cup sugar; 2 1/2 teaspoons baking powder; 2 cups buttermilk, at room temperature; 1/4 cup canola or vegetable oil; 2 large eggs; 1 tablespoon kosher salt; Cooking spray

Directions

Special equipment:

2 8-cavity mini loaf pans

Preheat the oven to 375 degrees F. Place two 8-cavity mini-loaf pans in the oven to heat up.
Whisk together the cornmeal, cake flour, sugar and baking powder in a large bowl. In a medium bowl, whisk together the buttermilk, oil, eggs and salt until a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
Carefully remove the loaf pans from the oven and quickly coat with cooking spray.
Divide the batter evenly among 12 cavities of the loaf pans. Bake until the tops are golden brown and a toothpick inserted into the middle comes out clean, 28 to 30 minutes, rotating the pans 180 degrees halfway through baking. Immediately turn the cornbread loaves out of the pans onto a rack to cool. This will ensure they build a crisp crust.