This is the best corn bread recipe I've made. It comes from an old cookbook published by the Northern Cherokee Nation. I grew up eating it with a drizzle of honey, but it's equally good served warm with butter!
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Source: The Northern Cherokee Cookbook (1997)
Ingredients:
- 2 1/2 cup yellow corn meal
- 1 cup all purpose flour
- 2 Tbsp sugar
- 2 1/2 tsp baking powder
- 2 tsp salt
- 1 tsp baking soda
- 2 eggs, beaten
- 2 1/2 cup buttermilk
- 1/2 cup oil (vegetable or canola)
Steps:
- Combine the dry ingredients in a large bowl and mix thoroughly. I'd recommend sifting or whisking them together.
- Combine the oil and buttermilk into a separate bowl. Beat the eggs lightly and blend into the wet ingredients.
- Mix the wet ingredients into the dry, leaving a few small lumps. The batter will be thin.
- Pour into a greased and floured 9x13 inch pan and bake at 425 degrees F for 15-20 minutes, until slightly browned and a cake tester (or knife) comes out clean.
- Serve with butter, honey, or hot chili. :) Enjoy!
Anonymous
January 11, 20200 found this helpful
Heat the oil in cast iron pan till sizzling....pour oil.into batter after swiping it around sides of pan. Pour mixed batter into pan and bake 375 degrees for 44 minitues
