Taste Test Tuesday: Southern Style Cornbread


2 cups cornmeal

2 cups buttermilk

1/4 cup vegetable oil

4 Tablespoons unsalted butter (cut into pieces)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 large eggs

Preheat oven to 450F

Heat a 10 inch oven safe skillet (preferably cast iron) for 10 minutes

Bake the cornmeal on a rimmed backing sheet on the lower middle rack until the color begins to deepen (about 5 minutes)

Transfer cornmeal to a large bowl and whisk in the buttermilk; set aside

Add oil to hot skillet and continue to bake until oil is just smoking, about 5 minutes.

Remove skillet from the oven and add the butter, carefully swirling the skillet until butter is completely melted. Pour all but 1 T oil mixture into cornmeal mixture, leaving the remaining Tablespoon in the skillet.

Whisk baking powder, baking soda, salt and eggs into the cornmeal mixture and pour the mixture into the skillet.

Bake for about 12-16 minutes- until the top begins to crack and the sides are golden brown. Let it cool in the pan for 5 minutes before turning out onto a cooling rack (preferably without breaking it in half, like I did)

Since there is no sugar in the recipe I like to drizzle a little honey on top for touch of sweetness.

Yum yum yum! This is my first baking endeavor in my brand new kitchen-- and I LOVE it!