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–+ servings
Warm cornbread and with melting utter

Cornbread

Just a good honest cornbread.
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Servings: 8
Course: Side Dish
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups unbleached flour
  • 1 1/2 cups corn meal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 tablespoons baking soda
  • 5 large eggs
  • 1 cup canola oil
  • 1 cup buttermilk

Method
 

  1. Preheat oven to 350.
  2. Sift together dry ingredients. In a separatebowl, whisk together the eggs and oil, then whisk in the buttermilk. Add thedry ingredients and mix until just combined.
  3. Pour batter into a well greased 9 x 13 inch glass baking dish. Bake for 30 minutes, or until it passes the toothpick test. The bread should be lightly browned around the edges.

Notes

The toothpick test: Used for testing the doneness on most baked good, bread, cakes, or the like.  Insert a toothpick into the center of a baked item. If the toothpick comes out clean or with a few moist crumbs, the item is done. If wet batter sticks to the toothpick, it needs more time to bake.

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