2 1/2 cups finely ground corn meal
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons sugar
1/3 cup canola oil (any plain oil will do)
2 cups buttermilk
Preheat oven to 375 degrees. Heat 9 inch round cast iron skillet in oven, add oil to hot pan,
return pan to oven. Mix dry ingredients in large bowl. In a separate bowl, mix wet ingredients,
including hot oil, and add to dry ingredients. Stir well—batter will be slightly lumpy.
Stir in any optional add-ins. Pour batter into hot skillet. Bake 30 minutes, until cornbread
pulls away from sides of pan and center springs back. Cool 5 minutes, cut and serve.
Copyright © 2008 Stefanie Samara Hamblen