Stone-ground cornmeal adds an interesting flavor and texture to that most Southern of breads, cornbread. The following recipe is adapted from one in the Wunsche Bros. Cafe Cookbook, which former owner Brenda Greene Mitchell wrote in 1993.
5 T. vegetable oil, divided
2 c. cornmeal (preferably stone-ground)
1 c. flour
2 T. sugar
1 T. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 eggs, slightly beaten
2 c. buttermilk
1 c. fresh or frozen corn (optional)
Place 2 T. oil in a 10-inch cast-iron skillet, and swirl to coat bottom and sides. Put skillet in 425° oven to heat while preparing batter.
Combine next 6 ingredients in a bowl, and set aside.
Combine eggs, buttermilk, and remaining 3 T. oil in a small bowl, and add to dry ingredients, blending well. Stir in corn, pour mixture into heated skillet, and bake at 425° for 20-30 minutes. Yield: 6-8 servings.
Note: For a crispier cornbread, use one tablespoon less oil and put all of the oil in the bottom of the skillet before pouring in the batter.
From the August 1996 issue.