Well, nothing is more Southern than this. And, it is warm food for a cold night. The excellent cornmeal now available on Edisto Island at Geechee Boy Mill and Market is the best you can find. (Order meal online through the website). Greg Johnsman supplies the artisanal stone-ground cornmeal and grits to the best Charleston and Lowcountry Restaurants.
BIGmama’s Cornbread Recipe
2 Cups Stoneground (Geechee Boy Mill) Cornmeal
1 teaspoon sea salt
4 teaspoons baking powder
Buttermilk (about 2.5 cups)
5 Tablespoon cooking oil (I use Smart Balance, a combo of soy, canola, and olive)
Preheat oven to 350 degrees. Mix dry ingredients. Mix one cup of buttermilk and the eggs in separate bowl. Add to dry ingredients. Stir in the rest of the buttermilk until the consistency is a smooth batter. (another cup or cup and a half) Heat the oil in the cast iron skillet on the stove top until just before smoking. Pour oil into batter, stir, and immediately pour all the batter back into the skillet. You should notice a slight sizzle.
Immediately place skillet into oven, heated to 350 degrees.
Cook one hour, until slightly browned on top. Remove. Eat while warm!