This is my other mom’s recipe for cornbread. It’s airy and substantial all at once. I added seeded, chopped jalapenos (2 large ones) and about 1/3 cup of shredded cheese (could’ve used more…). Susan also likes adding nuts or dried fruit. I prefer a savoury cornbread, but to each her own. Anyway, it’s delicious, and best paired with Mollie’s Famous Chili, the recipe for which lives in my head and will be available soon.

CORRECTION: The recipe also calls for 2 teaspoons of baking powder. We apologize for the inconvenience.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1/4–1/3 cup sugar
• 2 eggs, lightly beaten
• 1 3/4 cups buttermilk (lowfat ok)
• 1/4 cup canola oil

Directions

Heat oven to 425° with cast iron skillet in oven. When oven is preheated and skillet is hot, take skillet out of oven and oil pan with canola oil. Mix dry ingredients, mix wet ingredients, and then combine them. Pour into hot, prepared pan. Bake 20–25 minutes.

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