Southern Cornbread

Submitted by Patty Mae

"This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will never stick - it will fall right out of the skillet when you turn it over. I love it right out of the oven slathered with butter - it's a slice of heaven!"

 

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

ingredients

• 3 eggs, beaten
• 2 cups buttermilk
• 2 cups white cornmeal (stoneground if you can get it)
• 1⁄2 teaspoon baking soda
• 2 teaspoons baking powder
• 1⁄4 cup butter, melted
• 1⁄2 teaspoon salt
• 1 teaspoon sugar

directions

1. Preheat the oven to 375°F.
2. Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
3. Mix soda, baking powder, salt and sugar with cornmeal.
4. Add buttermilk, eggs, and melted butter and mix well.
5. Pour into the hot skillet and bake until golden brown, about 20 minutes.

Reviews

[DarksLight]

I'm sure this is awesome cornbread,The reason I'm not reviewing it is I "assumed" by using self-rising cornmeal,I didnt need the baking powder or baking soda,I was wrong.Next time I will use the soda & powder.

 

[dalliberrin]

No where in this recipe did I see to add flour n that was exactly what i was looking for The stone ground cornmeal is so good by itself; adding flour ruins it Thanks for this recipe

 

[amyllaursen]

WOW! This is AWESOME! I used 1 heaping T of refined coconut oil to grease the pan, but after that I followed the recipe to the letter. My husband (who is a former Northerner and had reservations about trying Southern cornbread) raved about it! It was moist and cohesive, fell right out of the pan easily like it said, and had a crispy golden brown crust. It was not gritty at all even without any flour, and had a savory corn flavor without being sweet. My husband described it as "satisfyingly craggy..." the perfect texture to soak up a little extra butter once plated. The moral of the story is: don't try to "fix" this recipe; it is perfect the way it is. :)

 

[Rosie]

The BEST cornbread I've ever had in my life! I actually used regular yellow cornmeal and thought it was just fine. Thank you, Patty Mae, for the new family favorite at my house.

 

[Norwegianwife]

This was really good. I am always looking for a cornbread recipe without flour. I followed the recipe, (with the exception of the butter), and it was VERY thin. So much so that I added a half cup more cornmeal. I am not sure I needed to, or if it would have turned out fine, I just panicked! Even without the butter, it turned out VERY moist and very tasty! Oh, I also subbed Splenda for the sugar! I will definately make this again. Thanks!