We tried this recipe from Crescent Dragonwagon’s The Cornbread Gospels cookbook: preheat oven to 400. Lightly spray a 9-10″ cast iron pan, spray with vegetable oil, then add 1 Tbsp butter. Place pan in oven until butter melts (about 5 mins), then remove pan from oven. In the meantime, whisk together the following dry ingredients in a medium mixing bowl: 2 cups stone-ground yellow corn meal, 1 tsp baking soda, and 1 tsp salt. Separately, mix together the following wet ingredients: 2 cups buttermilk (see Note below), 2 eggs, and 1 Tbsp neutral vegetable oil. Carefully fold the wet ingredients into the dry ingredient mixing bowl; do not overmix. Carefully stir in 1 Tbsp honey and 1 cup corn kernels (we used frozen); these two ingredients were our modification. Pour the mixture into the heated pan and then bake until golden brown and crusty at the edges (about 25 mins). We found this cornbread to be hearty and dense, probably due to the absence of wheat flour, and not sweet despite the honey. I think we prefer lighter versions. (Aug. 2017)
Cooking Adventures 