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Cornbread

by Chef Matt Murphy from The Irish House

1 cup flour
1 cup yellow cornmeal
4 Tbsp sugar (can be reduced to 2 Tbsp)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups buttermilk
2 eggs
1/4 cup butter, melted
1/3 cup vegetable oil

Preheat oven to 400º.

Whisk together dry ingredients in a bowl.

Whisk together buttermilk and eggs in a 4 cup measuring cup.

Add wet ingredients to dry ingredients and barely stir to mix (do NOT overmix or you will have a cake texture).

Just before pouring into prepared skillet, add 1/4 cup melted butter and gently stir.

Heat vegetable oil in cast iron skillet over high heat. Tilt skillet to evenly distribute.

Skillet is ready when a tiny drop of water sizzles.

Pour batter into the center of the skillet.

Bake for 20-25 minutes. When done, bread will pull away form the sides and top should be firm and lightly browned.

Remove from pan and cool on a wire rack.


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