Recipe: Real Southern Corn Bread (David Rosengarten)

REAL SOUTHERN CORN BREAD

1/3 cup corn oil
1/2 cup all-purpose flour
1 1/2 cups stone-ground white cornmeal
1 tablespoon plus 2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 large egg, beaten
1 tablespoon mayonnaise
1 1/2 cups buttermilk

Place the corn oil in a 9-inch cast-iron skillet and place the skillet in the oven on the center rack. Set oven to 415 degrees F.

In a large mixing bowl, combine flour, cornmeal, baking powder, baking soda and salt. Use a fork to mix all the dry ingredients together until they are completely combined.

Add the egg, mayonnaise and buttermilk to the bowl of dry ingredients. Use a fork to mix the dry and wet ingredients. The mixture should be a little lumpy; do not overmix the batter.

Carefully remove the hot, oiled pan from the oven. Pour the batter into the hot oil and spread the batter evenly in the pan.

Return the pan to the oven and bake the corn bread for 20-25 minutes or until it is completely cooked. Remove the corn bread from the oven. Check to see if the corn bread is done by inserting a cake tester or toothpick; if it comes out clean, the corn bread is done. Let it rest in the pan for 5 minutes.

Run a knife completely around the edge of the pan to make sure that the corn bread is not sticking to the side of the pan. Invert the cake of corn bread onto a plate. Serve immediately, while the corn bread is still warm.

Makes 4 to 6 servings as a side dish
Source: It's All American Food: The Best Recipes for More than 400 New American Classics by David Rosengarten