SOUTHERN BUTTERMILK CORNBREAD RECIPES

Name: Real Southern Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 1 cup yellow cornmeal (fresh, and preferably stone-ground); 1 cup unbleached all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1 1/4 cups buttermilk; 1 large egg; 2 tablespoons sugar; 1/4 cup corn oil (or plain vegetable oil); 2 tablespoons unsalted butter

REAL SOUTHERN CORNBREAD RECIPE - FOOD.COM

Real Southern Cornbread Recipe - Food.com image

This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup yellow cornmeal (fresh, and preferably stone-ground)
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
2 tablespoons sugar
1/4 cup corn oil (or plain vegetable oil)
2 tablespoons unsalted butter

Steps:

Put the skillet in the oven and preheat to 375 degrees.
Combine the dry ingredients except for the baking soda in a bowl.
In another bowl, mix the buttermilk and the baking soda.
Set aside.
In a small bowl, beat the egg with the sugar until combined.
Add the oil and mix until combined.
Pour this mixture into the buttermilk/baking soda, and mix.
When the oven is preheated, toss the butter into the skillet and let it melt.
Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
Turn out onto a cutting board, cut into wedges and serve.
NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
It may just be my upbringing, but it tastes better somehow.
And please do not add the baking soda to the dry ingredients.
I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

Nutrition Facts : Calories 235.1, FatContent 11.3, SaturatedFatContent 3.2, CholesterolContent 32.4, SodiumContent 303.3, CarbohydrateContent 29.1, FiberContent 1.5, SugarContent 5.1, ProteinContent 4.9

BUTTERMILK RECIPES - BBC GOOD FOOD

Buttermilk recipes - BBC Good Food image

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