RCI-BR.003.0376.001
Southern Cornbread
- This is a hearty, unsweetened variety of cornbread, which is widely served in the Southeastern United States. It is easy to make--and is usually served as the bread portion of lunch or dinner (supper).
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultybeginner
Ingredients
- yellow (or white) self-rising corn meal2 cups
- 1 large
- to 1 1/2 cups buttermilk (or whole milk)1 1/4 unit
- of olive oil or vegetable oil1/4 cup
Method
1
Preheat your oven to 425°F (220°C) and place a well-seasoned cast iron skillet inside to heat while you prepare the batter.
10 minutes
2
In a large mixing bowl, combine 2 cups of cornmeal, 1 teaspoon of salt, 1 tablespoon of sugar, and 1 teaspoon of baking soda, whisking together until evenly mixed.
2 minutes
3
In a separate bowl, whisk together 2 cups of buttermilk and 2 eggs until fully combined.
2 minutes
4
Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix as a few lumps are acceptable.
2 minutes
5
Carefully remove the hot skillet from the oven, add 2 tablespoons of cooking oil, and swirl to coat the bottom and sides evenly.
1 minutes
6
Pour the batter into the hot oiled skillet; it should sizzle immediately, which helps form the signature crispy crust.
1 minutes
7
Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, approximately 20 to 25 minutes.
25 minutes
8
Remove the cornbread from the oven and allow it to cool in the skillet for 5 minutes before slicing and serving warm.
5 minutes