BEST SOUTHERN BUTTERMILK CORNBREAD RECIPE RECIPES

CAST IRON SKILLET BUTTERMILK CORNBREAD RECIPE | ALLRECIPES

Cast Iron Skillet Buttermilk Cornbread Recipe | Allrecipes image

This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.

Provided by Dannielle Randall

Categories Cornbread

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 10-inch round

Number Of Ingredients 12

Ingredients

1 cup white cornmeal
½ cup yellow cornmeal
½ cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 tablespoons lard
2 tablespoons vegetable oil
1 large egg
1 teaspoon butter, or as needed
1 pinch paprika
1 pinch kosher salt

Steps:

Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

Nutrition Facts : Calories 201.7 calories, CarbohydrateContent 26.7 g, CholesterolContent 28.9 mg, FatContent 8.8 g, FiberContent 1.7 g, ProteinContent 4.5 g, SaturatedFatContent 2.6 g, SodiumContent 635.1 mg, SugarContent 1.8 g

BEN MIMS' PERFECT CORNBREAD RECIPE | SOUTHERN LIVING

Ben Mims' Perfect Cornbread Recipe | Southern Living image

If you're wondering how one can possibly make classic cornbread even better, we can provide two helpful hints: cook it in a cast-iron skillet and brown your butter. That's just what recipe developer Ben Mims did when he created this recipe to pair along with his Cornbread Pudding with Whiskey Caramel Sauce. This cornbread recipe doesn't call for even a teaspoon of sugar—savory cornbread enthusiasts will be happy to know. Ben Mims' Perfect Cornbread is a no-frills, good-as-it-gets recipe for a Southern classic that you won't be able to pass up. Another tactic we've found to catapult cornbread to best-ever status is getting that skillet nice and piping hot before adding in the batter. This helps a thick crust form around the edges from the get-go—a must-have as far as we're concerned. While this recipe is used in our Cornbread Pudding with Whiskey Caramel Sauce, don't be surprised if your family starts to request it à la carte. It's just that good.

Provided by Southern Living

Total Time 55 minutes

Yield Makes 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 cup plain yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/2 cup butter

Steps:

Preheat oven to 425°. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke. Add butter, and stir until butter is melted. Stir melted butter into cornbread batter. Pour batter into hot skillet.
Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack; serve warm

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