1/9 Photos of Real Southern Cornbread
This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.
My Private Note
Units: US | Metric
- 1Put the skillet in the oven and preheat to 375 degrees.
- 2Combine the dry ingredients except for the baking soda in a bowl.
- 3In another bowl, mix the buttermilk and the baking soda.
- 4Set aside.
- 5In a small bowl, beat the egg with the sugar until combined.
- 6Add the oil and mix until combined.
- 7Pour this mixture into the buttermilk/baking soda, and mix.
- 8When the oven is preheated, toss the butter into the skillet and let it melt.
- 9Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- 10Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- 11Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- 12Turn out onto a cutting board, cut into wedges and serve.
- 13NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
- 14It may just be my upbringing, but it tastes better somehow.
- 15And please do not add the baking soda to the dry ingredients.
- 16I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
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Nutritional Facts for Real Southern Cornbread
Serving Size: 1 (90 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 235.0
- Calories from Fat 101
- Total Fat 11.3 g
- Saturated Fat 3.2 g
- Cholesterol 32.4 mg
- Sodium 303.3 mg
- Total Carbohydrate 29.1 g
- Dietary Fiber 1.5 g
- Sugars 5.1 g
- Protein 4.9 g