Place the skillet in … This cornbread recipe is for the classic buttermilk cornbread you'll find throughout the South. 2 cups (264 g) coarsely ground yellow cornmeal*. I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. 1 teaspoon baking soda. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside. Hope that helps. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Less dishes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I do NOT mix everything in the pan I'm baking it in. this link is to an external site that may or may not meet accessibility guidelines. After the butter has melted I proceed with adding the rest of the ingredients in that same pot. 1 1/2 cups whole buttermilk. Description. Sorry! Information is not currently available for this nutrient. 3/16/11 I never claimed this was a Southern recipe & couldn't figure out why some reviews pointed out that it wasn't. In a large bowl, stir together cornmeal, flour, baking soda and salt. Preheat oven to 425. Add to cornmeal mixture; stir just until moistened. By using The Spruce Eats, you accept our, 24 Cornbread Recipes That Go With Everything, Homemade Self-Rising Cornmeal Mix for Cornbread. In a smaller bowl, combine eggs, buttermilk and melted butter. It held together nicely when sliced, a bonus with messy youngsters :). I do NOT get a separate bowl for mixing in. Thanks for all the rave reviews! In a large bowl, whisk together cornmeal mix and salt. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. I'm guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it. Ingredients 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon sea salt With this cookbook, you’re never more than a few steps away from a down home dinner. Thanks for a great recipe! If you find the cornbread is too crumbly, increase the amount of flour (decreasing the cornmeal proportionally); the additional gluten will help to keep the mixture together. Also, it was so easy to make, not much more work than a mix anyway! Directions: Preheat oven to 425 degrees F Grease an 8x8-inch pan. 2 teaspoons baking powder. If you are a southerner and like the non-sweet, buttery-tasting southern style corn bread, this is not for you. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients). Fabulous! Cornbread differs in flavor and texture depending on what part of the country you are in. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. First, I mix all ingredients in the pan I melt the butter in. Steps to Make It Gather the ingredients. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. I use a regular pot to melt my butter in. Amount is based on available nutrient data. Top with butter and honey, optional. Very good recipe though I tweaked it a bit. In a smaller bowl, combine eggs, buttermilk and melted butter. https://www.favesouthernrecipes.com/Cornbread/Old-Fashioned-Cornbread No true Southerner puts sugar in the cornbread. Melt butter in large skillet. In a medium sized mixing bowl…. Allow to cool for 5 minutes before slicing and serving. Just wanted to mention a few things in response to some reviews. This is the ONLY cornbread recipe that I use, and it comes out wonderful every time. Preheat oven to 400º, heat the cast iron skillet at the same time. After all the ingredients are mixed in the pot I pour the batter into a baking pan. Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. Brush about 1 tablespoon of melted shortening in a 9- to 10-inch cast-iron skillet and put the skillet in the oven. Thanks for all the rave reviews! In a separate bowl, whisk together the buttermilk, corn oil and egg. (I like it sweet!) 7/24/10 I'd change the recipe if I could, but I can't figure out how, so I'll mention here that the normal baking time is 30 minutes. I made twelve, gorgeous muffins with this recipe and they were not sweet, not dry, and certainly not "cake-like." I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. Fabulous! When the batter was finished, I poured it into the hot skillet. It gives it such a wonderful buttery, crisp crust. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Third, it freezes fabulously. Tip: if you don't have buttermilk, decrease the milk by 2 tablespoons, and replace with 2 tablespoons lemon juice. 3/16/11 I never claimed this was a Southern recipe & couldn't figure out why some reviews pointed out that it wasn't. I do NOT get a separate bowl for mixing in. Preheat the oven to 425 F. Position the rack in the center of the oven. Thanks for all the rave reviews! Pour mixture into pan ... brown and cornbread firm. 3/16/11 I never claimed this was a Southern recipe & couldn't figure out why some reviews pointed out that it wasn't. on my cornbread, but not this time. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. ), Back to Grandmother's Buttermilk Cornbread. I followed Bethany's advice and mixed it in the pan I baked it in, but it was so hard to be careful to not slop everything out while stirring together to me it is definitely worth one more dish to mix together in a bowl next time! Percent Daily Values are based on a 2,000 calorie diet. I followed Bethany's advice and mixed it in the pan I baked it in, but it was so hard to be careful to not slop everything out while stirring together to me it is definitely worth one more dish to mix together in a bowl next time! Add comma separated list of ingredients to include in recipe. It is the BEST soul food stuffing recipe with buttermilk cornbread, celery, onions, homemade chicken broth and Pepperidge Farm seasonings that make it a stand-out. I do NOT mix everything in the pan I'm baking it in. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. DIRECTIONS. The Spruce Preheat the oven to 425 F. Position the rack in the center of the oven. 1 teaspoon kosher salt. Cut the cornbread into wedges and serve hot with a pat of butter, if desired. I greased my 9 in. Hope that helps. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. I'm guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it. 1/2 cup all purpose flour. I use a regular pot to melt my butter in. In my opinion, the ONLY way to cook cornbread is in a preheated cast iron skillet. 284 calories; protein 4.8g; carbohydrates 39.1g; fat 12.2g; cholesterol 59mg; sodium 317.8mg. Evidently Allrecipes put it in that category. Put first 5 ingredients in mixing bowl. Homemade, from scratch this moist, made without buttermilk, classic vintage recipe will become the family favorite. (I used 1 c milk and took out 1 TB and added 1 TB apple cider vinegar for the buttermilk, let sit 5 mins, worked great. After the butter has melted I proceed with adding the rest of the ingredients in that same pot. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Pour the batter into the sizzling shortening in the hot skillet. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Great flavor and just the right amount of sweet. Pour batter into the prepared pan. Allrecipes is part of the Meredith Food Group. In a smaller bowl, combine eggs, buttermilk and melted butter. I don't like too sweet ANYTHING and even tho' I was tempted to reduce the sugar after reading some of the reviews, sheer curiosity led me to prepare the entire recipe, including the amount of sugar, as is. Like Jiffy mix except it holds together GREAT, and no bitter chemical aftertaste. There's generally no sugar added to Southern cornbread, which makes it an ideal side dish for a savory meal. Sorry! In … Southern cornbread is unsweetened and more crumbly than the sweet cake-like recipes from the North; it's also cooked in a very hot cast-iron skillet, while Northern cornbread is typically made in a baking dish. ), The Spruce Eats uses cookies to provide you with a great user experience. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. These muffins were buttery, moist, just slightly sweet, hearty and surprisingly flavorful. It can also be used to make a delicious cornbread stuffing. Third, it freezes fabulously. Just loved this. In a large mixing bowl, whisk together the melted butter and sugar. Get it free when you sign up for our newsletter. I won't be buying those chemically mixes any more! The result was top notch. I do NOT mix everything in the pan I'm baking it in. 2 eggs, lightly beaten. This is my grandmother's cornbread recipe and it's the best - sweet and moist! I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. They baked up nicely with perfectly risen tops at 375 degrees for about 22 minutes. Let sit for a few minutes and serve hot. For a little extra flavor, add some bacon drippings or duck fat to the cast iron skillet. In another bowl, whisk together the buttermilk, egg, and the remaining melted shortening. Nutrient information is not available for all ingredients. I swear, once again it's the buttermilk - and the butter, of course! skillet with vegetable oil and put it in the oven while I assembled the recipe. 3/20 Based on some reviews I've read, I want to clarify something. Preheat oven to 375 degrees F (175 degrees C). Your daily values may be higher or lower depending on your calorie needs. 7/24/10 I'd change the recipe if I could, but I can't figure out how, so I'll mention here that the normal baking time is 30 minutes. Preheat oven to 400 degrees. After all the ingredients are mixed in the pot I pour the batter into a baking pan. Melt butter in large skillet. Like Jiffy mix except it holds together GREAT, and no bitter chemical aftertaste. After the butter has melted I proceed with adding the rest of the ingredients in that same pot. Serve it fresh from the oven, cut into wedges, with beans or collard greens or a big bowl of chili. Whisk to blend thoroughly. I won't be buying those chemically mixes any more! Try it for breakfast with butter and maple syrup! No gift befits the food-obsessed people in your life like a cookbook. Preheat oven to 425°F. You saved Grandmother's Buttermilk Cornbread to your. (I used 1 c milk and took out 1 TB and added 1 TB apple cider vinegar for the buttermilk, let sit 5 mins, worked great. Mix with large spoon or whisk. In separate bowl, mix buttermilk, egg product, 2 tablespoons oil and the corn. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. This post contains affiliate links: I am grateful to be able to bring you content free of charge. Add the eggs and whisk until combined. Preheat oven to 375 F. Grease an 8-inch square pan or baking dish. Normally I find that I want honey, butter (or both!) 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