Makes 8 servings. Just as my great-grandma McCarter and granny Christine did, my mom pours oil into her ancient cast-iron skillet, handed down for generations in my family, and places it in the oven to get sizzling hot while she prepares the cornbread batter. When she pours the thick cornbread batter into the skillet, the crisp golden deliciousness begins, and memories of my great-grandma in the kitchen are revived in my mind.
7 tablespoons canola oil, divided
2 cups fine stone-ground yellow cornmeal
1 tablespoon baking powder
1 teaspoon fine sea salt
1 ½ cups low-fat buttermilk
Softened butter
Preheat the oven to 450 degrees F.
Pour 3 tablespoons of the oil in a 10-inch cast-iron skillet. Place the pan in the oven for 7 minutes or until the oil is sizzling hot.
Mix together the cornmeal, baking powder, and salt in a medium bowl. Stir in the remaining 4 tablespoons oil and buttermilk. Pour the batter into the hot skillet.
Bake for 22 minutes or until golden brown. Let stand for 5 minutes and then turn out onto a serving plate. Serve immediately with butter.
Makes 8 servings.
My granny Christine