I make cornbread, probably - at least - twice a week. I don't have to look at the recipe anymore. I grew up eating it a lot and I continue to do so. It goes with everything - you can make it to go along with soup, stew, fried chicken, chili. So why not? I found this recipe in the Atlanta Journal several years ago. It is the one used at the Colonnade Restaurant in Atlanta, the place to go for authentic southern cooking. This cornbread is very moist and crumbly - not dry at all.
1 ½ cups white cornmeal*
½ cup all-purpose flour
2 1/4 teaspoons baking powder
1 teaspooon salt
4 teaspoons sugar (optional)
2/3 cup cold water
½ cup vegetable oil
½ cup buttermilk
Preheat oven to 425 degrees. Spray 12 muffin cups or an 8x8” pan with cooking spray.
Mix dry ingredients together in a large mixing bowl. Add water, vegetable oil, buttermilk and eggs; mix well. Pour into 12 prepared muffin tins or an 8x8” pan.
Bake at 425 degrees for approximately 15 – 20 minutes or until cornbread is golden.
* Martha White with "Hot Rize" is my favorite cornmeal to use in this recipe.