As far as I’m concerned, cornbread should be savory, not sweet, and made mostly with cornmeal. Buttermilk and butter are required, y'all.
It was baked in a hot cast iron skillet that still contained the remnants of fried bacon or some other form of pork. The cornmeal batter sizzled when it hits the hot grease. I’d know that sound and smell anywhere.
That’s the cornbread I grew up on.
But now that I'm the one making the cornbread, I like to make my own twist on this classic. Don't worry - it still tastes like real Southern cornbread, not the awful, sweet, yellow cake-like stuff they try to pass off as cornbread in restaurants (especially up North).
I've added oat flour to lighten up the texture of this cornbread, without adding wheat flour.
I make this a few days before Thanksgiving for my Cornbread Dressing. If you're making it for dressing/stuffing, slice it up or crumble it into a container and leave it on the countertop, loosely covered and exposed to the air. It needs time to dry out and get nice and stale!
1 3/4 c. buttermilk
5 large eggs
2 Tbs. coconut sugar or equivalent amount of Stevia
1 1/2 tsp. sea salt
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 1/4 c. cornmeal (yellow or white)
1 c. oat flour
3 Tbs. melted butter, cooled
1. Preheat oven to 400 degrees. Generously butter an 8″ or 9″ square cake pan.
2. In a large bowl, combine buttermilk, eggs, sugar, salt, baking powder and baking soda and whisk until blended. Whisk in cornmeal, oat flour, and butter. Transfer batter to prepared pan.
3. Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 30 minutes.
COOK'S NOTE: I used Bob's Red Mill oat flour and cornmeal in this recipe. Both are certified gluten-free.