Singing Creek Farm

This is my go to!

​Ingredients:
2 Tablespoons vegetable oil
1 1/4 cups stone ground cornmeal (the stone ground part is important!)
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
2/3 cup buttermilk
2 1/2 tablespoons vegetable oil

Directions:
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1. Preheat the oven to 425 degrees. In a medium sized cast iron skillet pour 2 table spoons of vegetable oil and brush around edges. Place in the oven (it’s okay if it is still preheating). Leave in the oven for about 10-15 minutes (i just leave it in until I have completed the next steps).

2. In a large bowl whisk together the cornmeal, all purpose flour, sugar, baking powder, baking soda, and salt. In another bow whisk together the eggs, milk, and buttermilk. Stir in the wet ingredients with the dry ingredients until just combined. Then fold in the 2 1/2 tablespoons vegetable oil.

3. Being very careful and using oven mitts, remove the cast iron skillet from the oven. It should have been in the oven for 10-15 minutes and the oil will be very hot. Pour the batter into the skillet and scrape the bowl clean. Be careful not to splash hot oil on yourself. This technique will help your batter not stick and will also make the edge crispy. Place in the oven for about 25-35 minutes and remove from the oven when a toothpick inserted in the center of the cornmeal comes out clean.

4. After letting it sit out of the oven for about 5 minutes flip the cornbread onto a plate (be careful!). You may need to use a knife to free the edges first. Once on the plate immediately sprinkle a pinch of salt on top. Serve crispy side up and hot. 

Serving Size: 8-10 (depending on if they get seconds. 😉)

Tag me if you make this, I love seeing your own spin on my recipes!

Happy Baking!

– Danielle