SOUTHERN CORNBREAD
Many debate what makes a Southern cornbread. Generally it is all or mostly cornmeal¿no flour¿making it crumbly and the perfect side dish to a meal with lots of sauce and flavor. The sugar content is hotly contested too: many feel true Southern cornbread should not contain any, while others think a little bit of sugar brings out the corn flavor. We opted for just a little sugar, for that crumbly texture with the sweetness of fresh corn.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
- Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature.
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Siyamthanda Buthelezi
[email protected]This cornbread is the best!
Jess Sheini
[email protected]This cornbread is amazing!
Ethel Dixon
[email protected]This cornbread is a must-try!
Kumar Subramani
[email protected]This cornbread is so delicious. I can't wait to make it again.
Mwikali Rose
[email protected]This cornbread is a great way to get your kids to eat their vegetables. I always add some chopped carrots and zucchini to mine.
Rabbi Hassan
[email protected]I love that this cornbread is made with whole wheat flour. It gives it a nice nutty flavor.
Baloch Kalper
[email protected]This cornbread is so moist and fluffy. It's the perfect comfort food for a cold winter day.
Yaa Bosomtwi
[email protected]I've made this cornbread several times now and it always turns out perfect. It's a great recipe to have on hand for when you need a quick and easy side dish.
Daniel Gallegos
[email protected]This cornbread is a great way to use up leftover corn. I always have some leftover corn after making corn on the cob, and this is a great way to use it up.
Pakistani Pathan
[email protected]I'm not a huge fan of cornbread, but this recipe changed my mind. This cornbread is so good, I could eat it every day.
Shane Wright
[email protected]This cornbread is so versatile. I've used it to make cornbread stuffing, cornbread casserole, and even cornbread muffins.
Bilal khan Bilal Khan
[email protected]I added some chopped jalapenos to this cornbread and it gave it a nice kick. I also used white cornmeal instead of yellow cornmeal and it turned out great.
Tikas Amars
[email protected]I made this cornbread in a cast iron skillet and it turned out perfectly. The cornbread was crispy on the outside and moist and fluffy on the inside.
Jazmine Beverly
[email protected]This cornbread is a great side dish for any meal. It's also delicious on its own with a little butter and honey.
Gulsher Ali
[email protected]I've tried many cornbread recipes over the years, but this one is by far my favorite. It's the perfect combination of sweet and savory.
Md jonaid Md jonaid
[email protected]This cornbread is so easy to make and it turns out perfect every time. I love that I can use ingredients that I usually have on hand.
Joshua Nwakpa
[email protected]I made this cornbread for a potluck and it was a huge hit! Everyone loved it. I'm so glad I found this recipe.
Faith Tsosie
[email protected]This cornbread is the best I've ever had! It's so moist and fluffy, and the flavor is amazing. I will definitely be making this again and again.