This is a simple, classic recipe for cornbread. Look at the title if you don’t believe me. Cornbread goes perfectly with chili, cornbread goes with ribs, cornbread is fine on its own with butter and jam. Oh so versatile. This recipe bakes in a cast iron frying pan so it gets a lovely crispy crust.
Classic Southern Cornbread
2 cups of stone-ground cornmeal
3/4 cup of all-purpose flour
2 tablespoons of sugar
1 teaspoon of salt
2 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
2 cups of buttermilk
1/4 cup of sunflower oil
2 eggs, beaten
Preheat the oven to 450° F. Oil a 9-inch, well-seasoned cast-iron skillet with 2 tablespoons of oil. Sprinkle the pan with a teaspoon of cornmeal. Place the skillet in the oven to heat. Put all the dry ingredients into a bowl and sift with a whisk.