Texas Cornbread |
Home cooking.
Ingredients
Dry Ingredients
- 1 Cup yellow cornmeal (we prefer the coarsely ground meal as the bread is denser like a stone ground wheat or a rye bread texture)
- 1/2 Cup flour
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 egg
- 1/4 Cup Canola oil
- 1 Cup buttermilk
- 1/2 Cup sweet milk
Directions
Preheat your oven to 450—lightly grease an 8" iron skillet—put in oven to heat up along with the oven.
In seperate bowls mix dry/wet ingredients using fork. With the fork, stir the wet ingredients into the dry all at one time, batter is not smooth. Pour in hot iron skillet, bake 20-25 minutes until brown around edges, use tester to be sure the center is done. Let cool about 5 minutes and traditionally cut into wedges—hope you like this—it is not sweet —more eggish in taste but this particular recipe is very authentic in flavour.
