Makes one 9-inch square
Northerners prefer a sweet cornbread that its critics call cake. This version is not too sweet. It sits high in the pan, has a lovely golden color from yellow cornmeal, and is moist from canola oil and buttermilk. This amount of batter will only fit in a 9-inch square.
Butter (for the pan) | |
---|---|
3 | eggs |
½ | cup sugar |
1 | cup canola oil |
2 | cups buttermilk |
1½ | cups yellow cornmeal |
1½ | cups all-purpose flour |
1½ | teaspoons baking powder |
½ | teaspoon baking soda |
½ | teaspoon salt |
1. Set the oven at 375 degrees. Butter a 9-inch square baking pan. Line the bottom with parchment paper and butter the paper.
2. In a large bowl with a wooden spoon, stir the eggs, sugar, canola oil, and buttermilk until blended. Stir in the cornmeal, flour, baking powder, baking soda, and salt until the mixture is smooth.
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3. Transfer the batter to the pan. Bake the cornbread for 45 minutes or until the cake is firm to the touch and browning at the edges. Set the pan on a rack to cool for 10 minutes. Make 2 cuts in each direction to form 9 squares. Serve warm. Sheryl Julian and Julie Riven