Southern Cornbread Recipe
User Reviews
5
Southern Cornbread Recipe
Description
This Southern Cornbread recipe blends self-rising cornmeal and flour with eggs and buttermilk to create a smooth batter that rises with a delicate crumb. The batter is poured into a preheated 12-inch skillet coated with melted butter or shortening, which forms a flavorful crust along the edges and bottom during baking at 425ºF. After about 25 minutes, the bread rises and springs back when touched, indicating doneness.
The cornbread offers a balance of soft texture and slightly crispy exterior. Its mild sweetness can be adjusted depending on ingredient choice. It works well as a side dish to savory meals or as a snack on its own.
After baking, letting the bread rest before flipping helps maintain structure. The recipe can be adapted into muffins. Using regular cornmeal requires adding salt and baking powder to substitute for self-rising flour components. The bread can be stored on the counter for a couple of days or frozen for longer storage.
Ingredients
- 2 cups self-rising cornmeal
- 1 cup self-rising flour
- 2 large egg
- 2 cups buttermilk
- 1/2 /2 cup water
Instructions
- Preheat oven to 425º F.
- Coat large (12 inch) skillet with enough vegetable shortening or butter to coat the bottom and sides of the skillet. Place the coated oven into the oven for the butter or shortening to melt. Remove the skillet from oven once melted.
- Meanwhile, stir together the cornmeal, flour, eggs, buttermilk and water and pour into the hot skillet. Return to the oven and bake about 25 minutes or until bread has risen and center springs to the touch.
- Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.
Notes
- Make ahead by cooling completely, then covering tightly; store at room temperature for up to two days.
- Freeze portions in airtight containers for up to three months; thaw overnight at room temperature before reheating.
- Reheat in oven or microwave until warmed through before serving.
- Using regular cornmeal requires adding salt and baking powder to mimic self-rising cornmeal.
- For cornbread muffins, stone-ground cornmeal can be used, and sweetness adjusted or omitted as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 264kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 83mg | 3% |
| Potassium | 241mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Calcium | 81mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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