’m from the South and this is the real deal, my favorite cornbread I’ve made. Super soft and delicious, slightly sweet and it stayed moist for days. To me, cornbread IS special and this recipe is the best!
This is my go-to cornbread recipe now–it’s like the Jiffy cornbread, but from scratch, and thus way tastier. It’s nice and hearty and can be dressed up or left as is.
This is my go-to cornbread recipe now–it’s like the Jiffy cornbread, but from scratch, and thus way tastier. It’s nice and hearty and can be dressed up or left as is.
Ingredients :
- 1 tbsp oil (corn or canola)
- 1 1/2 cups stone ground cornmeal
- 1/2 cup all purpose flour
- 3 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cups buttermilk
- 3 eggs, slightly beaten
- 3 tbsp unsalted butter, melted
Directions :
- Grease 10-inch cast iron skillet with the oil.
- Place the empty skillet in a cool oven and set the oven to 400°.
- While the oven is heating, in a medium bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda.
- Pour in buttermilk and eggs and gently stir by hand until thoroughly blended.
- Stir in melted butter.
- Remove skillet from the oven, carefully, it is HOT! Pour batter into skillet.
- Batter will sizzle! Return skillet to the oven.
- Bake cornbread for 18-20 minutes or until it begins to brown slightly on top and a toothpick inserted in the center comes out clean.
- Serve cornbread warm.
