Southern Cornbread
Ingredients
- • 160 g cornmeal
- • 125 g all-purpose flour
- • 50 g sugar
- • 20 g baking powder
- • 6 g salt
- • 2 item eggs
- • 360 ml buttermilk
- • 85 g butter, melted
- • 15 ml vegetable oil
Instructions
- 1
Preheat your oven to 425°F (220°C). Place a 9-inch cast iron skillet or baking dish in the oven to heat while you prepare the batter.
- 2
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
- 3
In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix - a few lumps are perfectly fine.
- 5
Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the bottom and sides.
- 6
Pour the batter into the hot skillet - it should sizzle when it hits the pan. This creates that signature crispy crust.
- 7
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 8
Let the cornbread cool in the skillet for 5 minutes before cutting into wedges and serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to authentic Southern cornbread is preheating your skillet - that sizzle when the batter hits the hot pan creates an irresistibly crispy crust. For a savory twist, try adding jalapeños and cheddar cheese, or keep it traditional and serve warm with butter and honey."
