The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Joanie’s Cornbread

Advertisement

Ingredients

¼ cup canola oil

1½ cups white cornmeal

¼ cup plus 2 tablespoons all-purpose flour

2 tablespoons baking powder

2 tablespoons sugar

1 teaspoon kosher salt

8 ounces light or regular sour cream

1 egg, lightly beaten

1¾ cups buttermilk

1 cup chopped Vidalia onion

Directions

  1. Preheat oven to 425 degrees. Pour oil into 10-inch cast-iron skillet and place in oven to heat.
  2. While skillet is heating, in a large bowl combine cornmeal, flour, baking powder, sugar, and salt. Add sour cream, egg, and buttermilk; whisk until smooth. Fold in onions.
  3. Remove skillet from oven and carefully pour hot oil into batter. Fold in oil with a wooden spoon and pour batter into hot skillet.
  4. Bake until cornbread is golden brown and knife inserted in center comes out clean, about 35−40 minutes.
Print Recipe