recipe 
yields
8 servings
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
Ingredients
steps
- Preheat oven to 425 degrees. Pour oil into 10-inch cast-iron skillet and place in oven to heat.
- 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.
- Remove skillet from oven and carefully pour hot oil into batter. Fold in oil with a wooden spoon and pour batter into hot skillet.
- Bake until cornbread is golden brown and knife inserted in center comes out clean, about 35−40 minutes.
Date Published: 11.03.13
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- from Gena Knox
