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Joanie’s Cornbread



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


  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.
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