Charlene's Recipe

Cornbread

Category: Bread

vegetable oil for pan
1 cup fine yellow cornmeal, preferable stone ground
1/4 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8-1/4 tsp cayenne pepper, to taste
1 cup low fat buttermilk
1/2 cup whole milk
1 large egg, lightly beaten
1 oz.(2 Tbsp.) unsalted butter, melted and cooled

Preheat oven to 425 F. Lightly oil a cast iron pan and heat in oven, about 5 minutes. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a large mixing bowl. Combine buttermilk, milk and egg in a measuring cup. Add to cornmeal mixture, and whisk together. Add melted butter, whisking to incorporate. Fill heated pan with batter until almost full (batter will sizzle when first poured in). Return pan to oven, and bake until dark gold around edges (time will vary depending on the size of the pan). Remove from oven, and immediately transfer cornbread from pan to a wire rack. Let cool before serving.