Off-the-Track Cornbread
So moist and delicious you will want some the next day for breakfast toasted or grilled.
Ingredients
- 2 cups Coarse Yellow Cornmeal
- 1½ cups Flour
- ¼ cup Sugar
- 2 tbsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 Eggs (beaten)
- 3 tbsp Corn Oil
- 2½ cups Buttermilk
- ½ cup Melted Butter
- ¼ stick Additional Butter
Butter & Cream
- ½ stick Additional Butter
- ¼ cup Heavy Cream
Instructions
- In mixer blend Cornmeal, Flour, Sugar, Baking Powder, Baking Soda and Salt.
- In separate bowl mix together Eggs, Corn Oil, Buttermilk and Melted Butter.
- Add the wet ingredients to the flour mixture and blend. Batter will be a little lumpy and sticky.
- In 400℉ oven place baking pan with ¼ stick of Additional Butter until butter melts and JUST starts to brown. Remove hot pan and carefully pour batter into melted butter.
- Bake in 400℉ oven for 25-30 minutes or until inserted toothpick comes out clean and dry. With the toothpick or skewer poke several holes in the cornbread. You can also bake this batter in a mini loaf pan or a large cast iron pan.
Butter & Cream
- In saucepan melt ½ stick Additional Butter and Heavy Cream.
- Pour melted butter & cream mixture over cornbread.
- Let rest 10 minutes before serving.
