Indian Summer Cornbread

Holly

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 25-30 minutes

Source: The Northern Cherokee Cookbook (1997)

Ingredients:

• 2 1/2 cup yellow corn meal
• 1 cup all purpose flour
• 2 Tbsp sugar
• 2 1/2 tsp baking powder
• 2 tsp salt
• 1 tsp baking soda
• 2 eggs, beaten
• 2 1/2 cup buttermilk
• 1/2 cup oil (vegetable or canola)

Steps:

1. Combine the dry ingredients in a large bowl and mix thoroughly. I'd recommend sifting or whisking them together.
2. Combine the oil and buttermilk into a separate bowl. Beat the eggs lightly and blend into the wet ingredients.
3. Mix the wet ingredients into the dry, leaving a few small lumps. The batter will be thin.
4. Pour into a greased and floured 9x13 inch pan and bake at 425 degrees F for 15-20 minutes, until slightly browned and a cake tester (or knife) comes out clean.
5. Serve with butter, honey, or hot chili. :) Enjoy!

 
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Anonymous

January 17, 20180 found this helpful

Looks delicious! Thank you for sharing.

 

Godschild1776

July 30, 20230 found this helpful

That looks amazing. Every winter my hubby & I make ham hock & beans for the residents & staff at our local nursing home. I think I'll try this corn bread recipe next time to go with it. Not all of the residents can have sugar so I make special stuff for them.

 

Anonymous

January 11, 20200 found this helpful

Heat the oil in cast iron pan till sizzling....pour oil.into batter after swiping it around sides of pan. Pour mixed batter into pan and bake 375 degrees for 44 minitues

 

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