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Corn bread

February 2, 2011

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Makes one 12-inch skillet

Vegetable oil (for the skillet)
2 eggs, beaten to mix
1/8 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1teaspoon salt
1 tablespoon sugar
1 stick ( 1/2 cup) butter, melted
1. Set the oven at 400 degrees. Rub a heavy 12-inch cast-iron skillet with oil. Heat it in the oven for 5 minutes or until sizzling.

2. In a bowl, mix eggs, vanilla, and buttermilk.

3. In a larger bowl, mix the cornmeal, flour, baking powder, salt, and sugar. Add the egg mixture and combine with a few rapid strokes. Fold in melted butter.

4. Carefully remove the hot pan from the oven. Pour in batter. Bake for 20 minutes or until the top feels firm when pressed with a finger. Julia Shanks. Adapted from “Princess Pamela’s Soul Food Cookbook’’ and a recipe from Blue Moon Cafe.