RECIPE FROM "SANDY'S
SWEET SOUTHERN CORNBREAD
1 1/2 cup yellow cornmeal (White Lily if you live in the South)
1/2 cup flour
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
2 large eggs
2 tsp. canola oil
1 1/2 cups PLUS 2 tsp. low-fat buttermilk
Place oven rack in center of oven.
Set an 8 x 8-inch baking pan on the rack and preheat oven to 425 degrees.
In medium mixing bowl, stirl together cornmeal, flour, sugar, baking powder, and baking soda. Set aside.
In large mixing bowl, whisk together eggs and canola oil until combined.
Add buttermilk and stir well.
Add cornmeal mixture and stir JUST until moistened. The batter will NOT be smooth.
Carefully remove the preheated pan from the oven and place it on heatproof surface.
Lightly spray the pan with nonstick spray.
Immediately pour the batter into the pan, smooth the top, and bake for 25 minutes or until the top is light brown and wooden toothpick inserted in center comes out clean.
Remove from oven, cool slightly, cut, and serve.
Note: I sometimes fix this in my large iron skillet ... it just seems to taste better. My daddy used to put cornbread in a glass of buttermilk, but I prefer it with lots of butter, a big fat slice of sweet onion, and some hamhock and beans.