Cornbread isn’t something I eat often, but now that the weather is cooling off I’ve been in the mood for some. Now, I may have lived my whole life here in the south but I like Yankee cornbread ;). Just in case everyone isn’t familiar with the differences, southern cornbread is more savory and heavy while northern cornbread is almost cakey and slightly sweet. Imagine that, I like the sweeter version =). It’s not dessert sweet though, just a hint of sweetness so that it is still the perfect companion to soups and stews. I like to make them in muffin form to reduce bake time, but you could certainly use a cast-iron skillet if you aren’t pressed for time. Enjoy!
Cornbread Muffins
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
2 tbsp sugar
1 tbsp canola oil
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/3 cup buttermilk
1 egg
1. Combine cornmeal, flour, sugar, salt, baking soda, and baking powder in medium bowl and whisk to combine. Stir in egg, buttermilk, and oil until just combined – being careful not to overmix.
2. Spoon batter into greased muffin cups and bake at 475 degrees for about 10 minutes or until golden brown.
Makes 5-6.
