Oklahoma had to be special and designate a state meal (the only other one in the country is the state meal of North Louisiana). It consists of cornbread, fried okra, barbeque pork, squash, biscuits, sausage and gravy, black eyed peas, grits, corn, strawberries, chicken fried steak, and pecan pie.
We’ll eventually get around to cooking some of these dishes but we went out of our way to try to find THE BEST cornbread recipe. We’ve been using the cornbread recipe off the back of the cornmeal canister for years with no complaints. But then we tried a few different recipes. No offense back-of-the-canister recipe, but this, recipe, whoa! The cornbread that emerged from the oven was sweet, dense, and moist. One stick of butter, two eggs and buttermilk will give you the best dang cornbread you’ve ever had.
For a completely different experience, visit Oklahoma City’s Museum of Osteology. With over 300 skeletons on display, this privately held collection is one of the largest in the world.
Ingredients Instructions In a medium sized bowl, combine dry ingredients (flour, cornmeal, salt and baking soda). Set aside. In a separate, larger bowl combine melted butter, sugar and honey. Add eggs and stir to combine, then add buttermilk. Gradually add dry ingredients until just incorporated into wet ingredients. Do not over-stir. Pour batter into greased 8×8 pan. Smooth top. Bake at 375 degrees for 20-30 minutes and top is golden brown or until toothpick inserted in middle comes out clean.Best Cornbread