Corn is the basic starch for many cultures in the US, and a major crop here in Oklahoma. We Okies adore our steamed and grilled sweet corn and even the occasional bowl of grits made with dried and coarsely milled corn. But it is silky ground cornmeal that serves as the foundation for buttermilk cornbread, one of the most popular foods in Oklahoma, as well as the southern half of the US. Wedges of butter slathered cornbread are served at breakfast, lunch and dinner. I like mine nice and plain, but feel free to throw in some grated cheese, whole kernel corn or chopped green or red chile for added oomph.
I have made buttermilk cornbread dozens of times over the years, and I have tweaked my recipe on just as many occasions. The original recipe – of which I gleaned this version – appeared in a 1943 edition of The Joy of Cooking. I use this slightly sweet version for anything from Thanksgiving stuffing to butter-strewn wedges for pairing with a hot bowl of chili.
NOTE: This recipe originally appeared in the November/December 2014 issue of Edible Tulsa magazine. To read the entire issue, click here.
For a printable recipe click on the link below…
- 3 tablespoons melted butter, plus more for pan
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, room temperature
- 1 1/4 cups buttermilk, room temperature
- Heat oven to 425°. Butter an 8-inch cast-iron skillet or baking pan (you can use round or square, and set aside. Whisk together cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add this mixture to the cornmeal mixture, and stir until just combined.
- Pour the batter into the prepared pan. Bake until the top is golden brown and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer the pan to a wire rack to cool slightly before serving.