I spent the day making 10 pounds of bean soup and 8 loaves of cornbread. The cornbread is from Crescent Dragonwagon and the Dairy Hollow House Soup and Bread Cookbook. I've been making it for years, and it is my go-to cornbread for our Harvestfest and any soup suppers that include bean soup.
3 Tbsp butter
1 cup cornmeal
1 cup all purpose flour
1 Tbsp baking powder
1/4 tsp salt
1/4 cup canola or other mild vegetable oil
3 T sugar
1 egg, slightly beaten
1 1/4 cups buttermilk
1/4 tsp baking soda in the buttermilk
Preheat oven to 375 degrees
Measure out the cornmeal, flour, baking powder and salt in a large bowl, and stir to combine.
In a second, smaller bowl, mix the oil, sugar and egg until blended.
In a third bowl, add the baking soda to the buttermilk, and mix to combine.
In an 8- or 9-inch cast iron skillet, melt the butter over med high heat. While the butter melts, pour the buttermilk mixture into the oil mixture until blended, then add the liquids to the dry ingredients, mixing with a whisk just until blended. (Don't overmix!)
With a spatula, scrape the cornbread batter into the the sizzling melted butter in the skillet, and immediately put into the oven. Bake at 375 degress for 25 minutes.
Remove from oven and let stand for 3 minutes, then cover the skillet with a large plate and turn the cornbread out onto the plate. Let cool and serve, or overwrap with foil while still slightly warm.