Traditional Cornbread

Baking at a high heat gives this deep golden brown crust.

Traditional Cornbread
makes 1 8×8 inch baking dish

2 cups cornmeal
2 teaspoons baking powder
3 Tablespoons finely ground sugar
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1 1/3 cups buttermilk
2 large eggs
1/4 cup light and fruity olive oil
1 teaspoon vanilla extract
(Or, Substitute the scrapings of 1/4 of a vanilla bean.)

Preheat oven to 425 degrees F.

As the oven preheats, combine all dry ingredients.  Stir vigorously.  Set aside.  Generously butter baking dish.

When the oven is fully heated, make a well in the dry ingredients and add buttermilk, eggs, 1/4 cup olive oil and vanilla.  Stir gently to combine.  Pour into buttered baking dish and gently tap on the counter to spread out the batter.  Bake at 425 degrees F for 35-40 minutes.  (Or, until deep golden brown and center is firm to the touch and a toothpick comes cleanly out of the center.)