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| Danny Gaulden's Buttermilk Cornbread |
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| 1 |
cup |
white cornmeal |
| 1/4 |
cup |
flour |
| 1 |
teaspoon |
salt |
| 1/4 |
teaspoon |
baking soda |
| 1 |
teaspoon |
baking powder |
| 1 |
tablespoon |
salad oil |
| 1 |
tablespoon |
sugar |
| 1 |
|
egg |
| 1 |
cup |
buttermilk |
Mix all dry ingredients, and put GREASED (use Crisco or something similar) 10 inch cast iron skillet into 425-450F oven. Let skillet get hot enough that it starts to smoke a little, and take out of oven. Take a small hand full of cornmeal, and slightly coat bottom of hot skillet as soon as it comes out of oven. Mix oil, buttermilk, and egg into dry ingredients--shouldn't take but just a few seconds, and poor into HOT skillet. Let mixture bake in oven on medium high rack until light to medium brown on top. Takes about 17-20 min. Take out of oven, turn over on wire rack, and let cool. Best darn cornbread you ever ate. Promise.
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