Photo: Alison Gootee
Serves 4
Active time: 5 minutes
Total time: 20 minutes
¾ cup all-purpose flour
¾ cup coarse yellow cornmeal
2 Tbsp. granulated sugar
1 tsp. baking powder
½ tsp. kosher salt
3 large eggs
⅓ cup buttermilk
¾ cup plus 2 tsp. olive oil, divided
Position a rack in center of oven and preheat to 425°. Place a 10" cast-iron skillet or round cake pan in oven.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk eggs; then add buttermilk and ¾ cup olive oil, whisking to blend. Add flour mixture, stirring with wooden spoon until just combined.
Remove skillet from oven and add remaining 2 tsp. olive oil, tilting pan to coat. Pour batter into skillet, tilting pan to spread evenly. Bake about 15 minutes, or until a tester inserted into center of cornbread comes out with moist crumbs attached. Cool in pan on a wire rack 15 minutes, then remove cornbread from pan. Serve warm.
Active time: 5 minutes
Total time: 20 minutes
Ingredients
¾ cup all-purpose flour
¾ cup coarse yellow cornmeal
2 Tbsp. granulated sugar
1 tsp. baking powder
½ tsp. kosher salt
3 large eggs
⅓ cup buttermilk
¾ cup plus 2 tsp. olive oil, divided
Directions
Position a rack in center of oven and preheat to 425°. Place a 10" cast-iron skillet or round cake pan in oven.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk eggs; then add buttermilk and ¾ cup olive oil, whisking to blend. Add flour mixture, stirring with wooden spoon until just combined.
Remove skillet from oven and add remaining 2 tsp. olive oil, tilting pan to coat. Pour batter into skillet, tilting pan to spread evenly. Bake about 15 minutes, or until a tester inserted into center of cornbread comes out with moist crumbs attached. Cool in pan on a wire rack 15 minutes, then remove cornbread from pan. Serve warm.
From the September 2014 issue of O, The Oprah Magazine
