SOUTHERN CORNBREAD
This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will never stick - it will fall right out of the skillet when you turn it over. I love it right out of the oven slathered with butter - it's a slice of heaven!
Provided by Patty Mae
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
- Mix soda, baking powder, salt and sugar with cornmeal.
- Add buttermilk, eggs, and melted butter and mix well.
- Pour into the hot skillet and bake until golden brown, about 20 minutes.
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Marybella Saad
[email protected]I have to say, I was a bit skeptical about this recipe, but I was pleasantly surprised. The cornbread turned out moist and flavorful. I especially liked the hint of sweetness from the honey. I will definitely be making this again.
kijjambu farook
[email protected]This cornbread is a keeper! I made it for a potluck and it was a hit. Everyone loved it. I will definitely be making this again.
haider Toy
[email protected]I've tried many cornbread recipes, but this one is by far the best. It has a crispy, golden crust and a tender, fluffy interior. Absolutely delicious!
Rahul Gazi
[email protected]OMG! This cornbread is heavenly! It is moist, flavorful, and perfectly sweet. I can't believe how easy it was to make. I will definitely be making this again and again.