CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
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Tina Blake
[email protected]I'm not a big fan of cornbread, but this recipe changed my mind. It was so good! The cornbread was moist and flavorful, and the texture was perfect. I will definitely be making this again.
Ali Dj
[email protected]This cornbread was a hit at my dinner party! Everyone loved it. It was so moist and flavorful, and the texture was perfect. I will definitely be making this again.
Elijah Bashor
[email protected]I've tried many cornbread recipes over the years, but this one is by far the best. It's so simple to make, yet it's incredibly delicious. The cornbread is moist and flavorful, with a perfect crumb. I highly recommend this recipe.
Melissa Jerry
[email protected]This cornbread recipe is a keeper! It's so easy to make and it turned out perfectly. The texture was moist and fluffy, and the flavor was spot-on. I will definitely be making this again.