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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
8
Traditional Southern Cornbread
Description
A traditional recipe from the South. If you're from outside Dixie you'll notice this recipe doesn't include sugar (Sweet Cornbread). This recipe has been handed down in my family for generations. I had to experiment with the amounts because no one had ever measured!
add to shopping list Ingredients
1 cup Plain Flour
2 cups Self Rising Cornmeal
1 tsp salt
1 tsp Baking Power
1 tsp baking soda
1/2 cup butter
as needed buttermilk
Preparation
1. Preheat oven to 375 degrees F.
2. In cast iron skillet melt butter in oven.
3. While butter is melting, mix dry ingredients together in a bowl.
4. Add just enough buttermilk to make mixture slightly soupy.
5. When butter has melted remove skillet from oven and pour mixture into skillet.
6. Bake 35-40 minutes or until golden brown on top and darker brown on edges.
Post a Question or Comment
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1/27/11
Bacon grease should ONLY be used if making "Cracklin' Cornbread" otherwise you miss the nice buttery flavor that works so nicely when crumbled into buttermilk.
2/06/11
ThomasMorris says:
Sorry, but I've got to say, no flour. Use white corn meal. Otherwise, looks good.
And I use bacon grease or crisco in my cast iron skillet.
Doesn't detract from the cornbread & buttermilk one bit. :)
2/06/11
Y'all can't make cornbread can you?
3/07/11
Theresa111 says:
Well Buck, after you threw down the gauntlet I'll have to give it a try. I didn't know corn meal came self-rising. I'll have to check my label to see if it is the correct type.
3/18/11
jokenmar says:
I always preheat my oven to 375 degrees. I heat my cast iron skillet on top of the stove using 2 Tbs. Olive Oil. I use buttermilk when I have it, and plain water when I don't. I also use 1 egg in my recipe. If I use self rising cornmeal mix, I also use self rising flour. And, of course, like you, I do not add sugar to my cornbread. My Daddy husband always said that if he wanted something sweet, he would eat cake. Heating your cast iron skillet on top of the stove gets the skillet and oil really hot, and it makes a fantastic thick crust on the bottom of the cornbread, which is scrumptious.
5/16/11
Eddie says:
Could be my family recipe, except for the self-rising cornmeal and I bake the bread for 20 minutes at 450 degrees.
