Crispy Cornbread
Makes 1 (12-inch) loaf
  • ⅔ cup vegetable oil, plus more for skillet
  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons salt
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  1. Preheat oven to 400°. In a 12-inch cast-iron skillet, pour vegetable oil to a depth of ⅛ inch, and place skillet in oven to heat.
  2. In a large bowl, whisk together flour and next 5 ingredients. Add buttermilk, eggs, and remaining ⅔ cup oil, stirring until well combined. Carefully pour batter into hot skillet.
  3. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in skillet.
Kitchen Tip: Cornbread can be made up to 3 days ahead.
Recipe by Paula Deen Magazine at