Firehouse Cornbread By The 3s Recipes

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SWEET SOUTHERN CORNBREAD



Sweet Southern Cornbread image

Provided by Duff Goldman

Categories     side-dish

Time 45m

Yield 12 mini loaves

Number Of Ingredients 9

2 cups finely-ground yellow cornmeal
3/4 cup plus 2 tablespoons cake flour
3/4 cup sugar
2 1/2 teaspoons baking powder
2 cups buttermilk, at room temperature
1/4 cup canola or vegetable oil
2 large eggs
1 tablespoon kosher salt
Nonstick cooking spray

Steps:

  • Preheat the oven to 375 degrees F.
  • Place two 8-cavity mini loaf pans in the oven to heat up.
  • Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
  • In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
  • Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
  • Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
  • Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

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