Southern Cornbread
Freshly baked cornbread, served warm with a bit of butter is a delicious southern classic. It’s easy and once you’ve made your own you won’t rely on packaged mix.
Makes
Serving size
Ingredients
1 cup unbleached flour
1 cup cornmeal
2 tablespoons sugar
½ teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon black pepper, freshly ground
2 medium eggs
1 cup buttermilk
¼ cup unsalted butter (4 ounces), melted, slightly cooled
Special Equipment
6 x 9 inch baking dish
Instructions
- Preheat oven to 400°F.
- Coat the baking dish with nonstick spray.
- Whisk flour, cornmeal, sugar, baking powder, salt and pepper in a large bowl.
- Whisk eggs, buttermilk and melted butter in a medium bowl.
- Create a well in the dry ingredients and pour in egg mixture. Stir with a wooden spoon until combined.
- Turn batter into the prepared baking pan; smooth the top of the batter.
- Bake cornbread until the top springs back to the touch or a toothpick comes out clean, about 20–25 minutes.
- Cool over a wire rack.
- Cut cooled cornbread into 8 squares.
Cooking Tip
Make your own cornbread and avoid the phosphates and sodium found in prepared cornbread and mixes.
Recipe Contributed by FamilyCook Productions
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