Tuesday, October 12, 2010
Best Of Show Blue Ribbon Cornbread
Sadly, this was the last week of our local farmer's market and I rushed over to buy as many green and red pepper jellies as I could find to enjoy in the winter and give away as gifts to my northern friends. There was a guy there who mills his own corn meal and I decided to pick up a bag. What a difference. This is the recipe I used to test it out.
Cathy Justice is the wife of the Greenbrier Hotel's new owner. This is her award winning recipe for cornbread.
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/16 teaspoon salt (I used 1/2 tsp.)
1 cup buttermilk
1 egg, slightly beaten
3/4 cup canola oil
Heat oven to 425 degrees F.
Prepare an 8”-x-8” oiled pan. (I used a nonstick pan.)
Mix all dry ingredients. (I whisked the ingredients together.)
Add liquids. (I whisked all the liquid ingredients together until they were creamy smooth and then I poured them over the dry ingredients.)
Stir softly to mix.
Bake for 30 minutes. (The cornbread will rise and a toothpick inserted into the center of the bread should come out clean.)