I decided to roast a turkey over the weekend for a variety of reasons – the local supermarkets were sold out of chickens, keeping my oven on for 2 1/2 hours made for a toasty kitchen, plus The Boy and Plywood the Cat love turkey! I chose to make a cornbread stuffing, but first I’d need some cornbread. This cornbread is savory, unlike the sweet version in the box, and with the addition of celery, onion, and sautéed mushrooms – made for a nice side dish.
- 3/4 cup flour
- 3/4 cup cornmeal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 tablespoon granulated sugar
- 1/4 cup butter, melted
- 1 1/4 cup buttermilk
- 1 large egg
- 3 tablespoons vegetable oil – for pan
- Preheat oven to 400º. Grease a 12 inch cast iron skillet with the vegetable oil. Place the skillet in the oven for 15 minutes so it gets hot.
- In a large bowl, whisk the flour, cornmeal, salt, baking powder, baking soda, and sugar.
- In a small bowl, poor in melted butter, buttermilk, then add the egg and mix it together. Pour the wet ingredients into the dry, using a wooden spoon combine them with about a dozen strokes – you don’t want to over mix.
- Using an oven mitt, carefully remove skillet from oven. Pour the batter into it and return it to the oven. Bake for 20 minutes, checking after 15 – the top should be a golden color.
- Let cool on a wire rack for 10 minutes. Place a plate on top of the skillet, and using oven mitts – invert so the cornbread lands on the plate.
That’s good old school cornbread!
Better than Jiffy!