Buttermilk cornbread

Buttermilk Cornbread
By: Jeremy Jackson
1 Tablespoon plus ¼ cup canola oil
1 ½ cups yellow cornmeal
¼ cup plus 2 Tablespoons all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups buttermilk
1 large egg

Preheat your oven to 450 degrees (not convection). Put 1 Tablespoon canola oil into a 9x9 deep dish pie plate (preferably stoneware). Place dish into warm oven and let heat up while you make the batter.

Whisk the dry ingredients together until they are well combined and there aren’t any lumps. In a separate bowl whisk the buttermilk, egg and ¼ cup oil together until they are smooth. Pour wet ingredients into the dry ingredients. Stir until just combined (don’t over mix).

Carefully removing pan from oven pour batter into dish. The batter will sizzle as it hits the hot oil! Bake cornbread for 20 minutes. Immediately cut into wedges and served with whipped butter melted over it and lots of honey!!! Serve hot. Leftovers become dry…if you have any!