Southern Cornbread

If you prefer no sugar in your cornbread, this is the recipe for you. Traditional Southern Cornbread will go great with chili or as a side with beans.

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Southern Cornbread

If you prefer no sugar in your cornbread, this is the recipe for you. Traditional Southern Cornbread will go great with chili or as a side with beans.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Bread

Cuisine: American

Keyword: Southern Cornbread

Servings: 6 people

Calories:

Author: Ned Adams

Cost: $10

Equipment

• 10" cast iron skillet

Ingredients

• 2 tbsp rendered bacon fat or 2 tbsp salted butter
• 1 cup cornmeal
• 1 cup flour all-purpose
• 2 tsp baking powder
• 1 tsp salt
• ½ tsp baking soda
• 1 ½ cup buttermilk whole
• ¼ cup butter unsalted, melted
• 1 egg large

US Standard – Metric

Instructions

• Preheat oven to 425°F and place bacon fat in 2 cornbread pans with 7 places for cornbread or a 10-inch skillet. Preheat the cornbread pans while doing the next step.
• In a bowl, combine all dry ingredients. In another bowl, combine all wet ingredients. Gradually combine the wet ingredients while stirring in the dry ingredients. The batter should be combined completely.
• Add batter to cornbread pans. The batter should sizzle when pouring in. Place in oven and cook for 425 degrees for 20 minutes. You will know it is done when you can stick a toothpick in and it comes out clean. Much like when you check brownies.
• Let sit for 5 minutes, serve warm with honey.

Notes

Credit: Cast Iron Baking 2016 (page 32)

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