Best Southern Cornbread
Cornbread is a quick break that is a staple American side dish, especially in the Southern US. It features a mildly nutty and earthy flavor with a crisp golden brown crust and a soft interior. This recipe will show you how to make this savory side entirely form scratch, without having to use store-bought mixes!
Equipment
- 1 Whisk
- 1 Plastic Spatula
- 2 Large Mixing Bowls
- Oil / Cooking Spray (to grease pan / skillet)
- 1 10" Cast Iron Skillet
- Measuring Cups/Spoons
Ingredients
- 1 Cup All-Purpose Flour
- 1 Cup Yellow Cornmeal
- 1.5 Cup Buttermilk
- 1/4 Cup Bacon Fat (softened)
- 2 TSP Baking Powder
- 1 TSP Iodized Salt
- 1/2 TSP Baking Soda
- 1/4 Cup Melted Unsalted Butter
- 2 Extra Large Eggs
Instructions
- Generously grease skillet or dish then place in oven
- Preheat oven to 350*F and warm skillet while it preheats.
- In large mixing bowl, combine dry ingredients (Flour, Cornmeal Salt, Baking Powder and Baking Soda) and whisk until combined.
- Add wet ingredients (Buttermilk, Bacon Fact, Butter and Eggs) to bowl with dry ingredients and mix until just combined. Ensure you break the egg yolks with utensil before mixing and be careful not to overmix batter.
- Once oven has finished preheating, remove skillet or dish the mmediately add batter to hot skillet.
- Spread batter around in skillet or dish until it forms one even layer
- Place skillet or dish with Cornbread batter in oven for 30 minutes***
- Remove Cornbread from oven and allow to cool for at least 15 minutes before cutting and serving.
If using solid fat to grease skillet or dish, before adding batter, be sure to spread fat around until it fully covers bottom of skillet or dish .
Video
Notes
***This recipe was tested using an electric range. Exact cook times may vary slightly if using a gas range.
Disclaimer