Craig Claiborne's Southern Cornbread

Submitted by Mirj2338

"I've been experimenting with cornbread recipes lately and this is one of my favorites. I don't bake it in a skillet, I use a regular 8 x 8 pan, and it comes out fine. Really yummy!"

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 12

ingredients

• 78.78 ml sifted flour
• 354.88 ml sifted cornmeal
• 4.92 ml baking soda
• 2.46 ml salt, if desired
• 2 eggs
• 236.59 ml buttermilk
• 473.18 ml whole milk
• 22.18 ml butter

directions

1. Preheat oven to 350 degrees F.
2. Sift the flour, cornmeal, baking soda, and salt into a mixing bowl.
3. Beat the eggs until foamy and stir them into the dry mixture.
4. Stir in the buttermilk and 1 cup whole milk.
5. Heat the butter in a 9 X 2-inch black skillet, and when it is very hot but not brown, pour in the batter.
6. Carefully pour the remaining 1 cup whole milk on top of the batter without stirring.
7. Place the dish in the oven and bake 50 minutes, or until set and baked through.
8. Slice into wedges.

Reviews

[yooper]

Wonderful cornbread Mirj! This was part of my 9/11 memorial dinner. I didn't change a thing, except to double the recipe and make two pans. This complimented the meatloaf and mashed potatoes recipes I made perfectly. True American food!

 

[Miss Annie]

A wonderful recipe for cornbread. I am always happy to try recipes for Southern cornbread, as there are so many. I liked the crisp bottom of this cornbread. It was very, very, good. Thanks for sharing.

 

[sugarpea]

I had the same result as Marg@Cayman Designs and I used an iron skillet. Not only did the bottom of the cornbread never crisp up, the bottom 1/4" remained soggy after over an hour of baking. While I didn't really care for it, Dh did.

 

[Marg (CaymanDesigns)]

I baked it for 50 minutes but it wasn't enough. When I cut it, after it had cooled, the bottom 1/4 inch was like custard. I had put the butter in the pan like is called for but now I'm not sure if maybe that should only be done for a cast-iron skillet. Next time I'll try to lift the bread up from the pan to make sure it is cooked all the way through.

 

[truebrit]

I used an 8" square pan, and the cornbread turned out great! It was tasty, and moister than most of the cornbread recipes I've tried. I wouldn't change a thing, Mirj! Thanks!