We’re not in Oz anymore – we’re in Kansas! This is classic Midwestern-style cornbread, golden as the yellow brick road. It’s sweet (some people argue that this is cake but whatever, I like sweet cornbread), moist, easy-to-make, and has become my go-to cornbread – I’ve made it twice since the podcast to accompany soup and chili!
If you have a skillet, that would be ideal, but I just did in a 9 inch cake pan and melted my butter beforehand in the oven.
Adapted from Skillet Cornbread in Midwest Living
- 4 tablespoons butter, melted
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup cooking oil
- 4 tablespoons sugar
- 1 1/4 cups buttermilk
Heat oven to 375° Grease a 9 inch cake pan with the butter.
In a large bowl, whisk together cormeal, flour, baking powder, baking soda, and salt. In another, whisk together egg, oil, sugar, and buttermilk. Stir the dry ingredients into the wet ingredients until just combined and pour evenly into pan.
Bake for about 25 minutes or until toothpick inserted in the center comes out clean. Cool slightly, serve warm.