Classic Southern Cornbreadlarge Limas With Ham Hockbourbon-Bacon Field Peas With Collardspumpkin Spice Angel Biscuits

Name: Classic Southern Cornbreadlarge Limas With Ham Hockbourbon-Bacon Field Peas With Collardspumpkin Spice Angel Biscuits
Ingredients: 1 tablespoon canola oil; 1 cup plain white or yellow cornmeal; ½ cup all-purpose flour; 1½ teaspoons baking powder; ¾ teaspoon kosher salt; 1¼ cups whole buttermilk; 3 tablespoons unsalted butter, melted; 1 large egg; 2 tablespoons canola oil; 2 cups plain white or yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1½ teaspoons kosher salt; 2½ cups whole buttermilk; 6 tablespoons unsalted butter, melted; 2 large eggs; 3 tablespoons canola oil; 4 cups plain white or yellow cornmeal; 2 cups all-purpose flour; 2 tablespoons baking powder; 1 tablespoon kosher salt; 5 cups whole buttermilk; ¾ cup unsalted butter, melted; 4 large eggs

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Classic Southern Cornbreadlarge Limas With Ham Hockbourbon-Bacon Field Peas With Collardspumpkin Spice Angel Biscuits

Instructions

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Preheat oven to 425°. Pour oil into a deep 8-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes.In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and egg. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Carefully pour batter into hot oil.Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes.Follow previous directions using a 10-inch skillet; bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes.Follow previous directions using a 12-inch skillet; bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes.

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