my mom has made this cornbread for years. she sweetened it up a bit for my dad who was hooked on jiffy mix. it was very hard for her to come up with measurements for this recipe since she used a mixing spoon to measure. it is a great base recipe for any type of cornbread you are making. feel free to leave out the sugar, if you don't like a hint of sweetness!
- 5 tablespoons butter - divided
- 2 tablespoons canola oil -
- 1 cup all purpose flour -
- 1 and 1/2 cup cornmeal -
- 1 teaspoon salt -
- 2 teaspoons baking powder -
- 1/4 cup sugar -
- 1 and 1/2 cups buttermilk -
- 1 egg - lightly beaten
- preheat oven to 375 degrees.
- add 4 tablespoons of the butter and oil to a round cake pan. put in the oven to melt, about 3-5 minutes.
- meanwhile, combine flour, cornmeal, salt, sugar and baking powder in a bowl.
- gradually add milk and stir until just combined.
- add egg; stir.
- remove hot butter and oil from oven. pour half of the butter/oil mixture into the cornbread batter and leave the rest in the pan. carefully stir in the butter/oil mixture into batter. pour the batter into the center of the pan, so the batter will push the remaining melted butter/oil mixture to the sides of the pan, which will make a crunchy crust!
- put in the preheated oven for 40 - 50 minutes or until lightly browned. once out the oven, rub the top of the cornbread with the last tablespoon of butter.