Aunt Onie’s White Soda Cornbread
Recipe from Threadgill’s, Austin.
2 cups Martha White Corn Meal
3/4 tsp Salt
1/2 tsp Soda
1 Tbsp Baking Powder
1 1/2 cups Buttermilk
Preheat oven to 450 degrees. Grease a 9″ cast iron skillet. Measure meal and add remaining ingredients and stir until smooth. (I add a little water to make it a bit soupy.) Pour into a greased cast-iron skillet that is very hot. The sizzle you hear when the batter hits the skillet is the sound of the crispy bottom and edges beginning to form. Bake at 450° for 25 minutes or until golden brown. Cut in wedges.