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Sweet Buttermilk Cornbread

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
10 servings
Dinner U.S.
Sweet Buttermilk Cornbread
Ingredients
  • 1/4 cup vegetable oil
  • 2 cups white cornmeal
  • 3/4 cup all-purpose flour
  • 1/3 cup white sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
Instructions
1
Preheat the oven to its highest temperature setting, 450 degrees F (230 degrees C).
2
Heat a generous amount of vegetable oil in a 10-inch cast-iron skillet over high heat, making sure the entire surface is well-coated. Place the skillet in the oven and allow it to reach a scorching hot temperature, 3 to 5 minutes. Remove the skillet from the oven.
3
Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk the ingredients together until they form a smooth mixture. In a separate container, beat eggs until they become light and fluffy. Gradually add buttermilk to the eggs, stirring constantly. Pour half of the remaining vegetable oil from the hot skillet into the egg mixture, leaving the rest in the oven-warmed skillet. Continue beating until the oil is fully incorporated into the mixture. Combine the egg mixture with the dry ingredients to create a smooth batter. Pour the batter into the skillet.
4
Bake in the oven until the top is a golden brown color, 18 to 20 minutes. Remove the cornbread from the skillet and cut it into individual servings, serving warm immediately.