You can save the whole loaf of cornbread or individual slices, whatever works best for you! Everyone says to put it in the oven, sooo.. Bake for 20 minutes, or until golden brown. We're Traci and Caylie. Also, my mother always sprinkled a little cornmeal into the oil when pre-heating the skillet. Preheat your oven to 400 degrees F. Put the butter in the center of a 10” cast iron skillet and place it … Now i can share with my first grandbaby! Pour the butter … Thank you and keep up the good work. When I use the aweful cornbread mixes, with sugar YUCK, the masa is much wetter when you put it in the baking dish. All good here... like this recipe. This acts as a way to grease your pan and melting your butter at the same time! It's flatter and denser than most cornbread but the buttermilk … So, I can promise you that not only is this recipe thoroughly tested, it's absolutely delicious! Quickly add eggs and beat until well … I love corn bread for dessert with Alaga syrup warmed and poured over it. Your recipe is wonderful and I recommend it to all my friends. Make a well in center of dry ingredients; add buttermilk mixture, stirring just until moistened. Today’s Cooking Through My Collection recipe comes from the cookbook Southern Living Homestyle Cooking. If you don't have a cast iron skillet I've found that a shallow Corningware casserole dish is a decent substitute. Today I am using a cast iron skillet and I’m excited. Thank you for ending my search. Stir in and pour mixture back into the hot cast iron skillet. It's not the sweet side dish you often find in restaurants or in the supermarket. Make sure that the pan is thoroughly coated with the oil, bottom and sides, then pour the excess oil into the batter and stir. Instead, the mixed the whole thing, as above-- with a pinch MORE baking soda-- and then let the 'buttermilk and the soda' rise, sitting on top of a warm stove, for half an hour or so...(covered with some towels) and then, once you see bubbles in the batter and it raises a bit, they gently poured that batter into the skillet, and then turned up heat on the stove and baked that in their skillets. The ratio is 1 tablespoon of vinegar to 1 cup of skim milk (minus 1 tablespoon). You know the skillet is right if you hear sizzling when the batter hits the hot skillet. I’m making the real recipe tonight with homemade green pea and ham soup. Probably won’t have sweet tea though. DEElicious. Remove butter from oven and pour into batter. Buttermilk cornbread recipe is a delicious and easy side dish that will bring back the comforts of home. The sweet cornbread is called desert. In a large bowl, combine cornmeal, baking powder, baking soda, and salt. Stir together cornmeal, flour, baking powder, baking soda, and salt in mixing bowl. In a small bowl, whisk together buttermilk, 2 tablespoons oil, and egg. Also, she used self-rising corn meal, which I can't find where I live. Only the yankees could do such an awful thing as sweeten it - yuck. Put the butter in the cast iron skillet and set in a 425 degree oven. When you make this Southern Buttermilk Cornbread recipe, leave a comment down below! Let me know how it works for you. Place skillet in oven to preheat. Grandpa is my DAD! In a mixing bowl, combine the cornmeal, flour, salt, baking powder, and soda. We love hearing from you and answering any questions you might have! The preparation of the Southern cornbread recipe To make the cornbread, start by melting the butter in a large skillet. I am so tired of "cornbread" that smells and tastes like cake. Preheat oven to 425 degrees F and grease a 10" cast iron skillet with a thin coating of vegetable oil … Pour batter into the hot pan. This is another recipe that I’ve played around with. Oh, and this cornbread is actually savory! I love helping people learn how to do great things. Once it is hot, you add your batter to it. Learn how your comment data is processed. Regards, Jim Westmoreland. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. You can prepare it up to two days ahead and keep covered tightly on the kitchen counter until ready to make your dressing. I'm glad to find a recipe that is true to Southern tradition. Over the years as I strive to be a better cook, I’ve learned that dressing is best from true unsweetened, homemade cornbread made from scratch. my Texas Grandma made this cornbread but the I was too young to remember exactly what went in (of course it was never written down!). I grew up on my mother’s and grandmothers’ Southern buttermilk cornbread, and I’m devoted to it. This recipe sounds like the "real" cornbread my mom made just about ever day when I was growing up. The flavors are simple enough that it can be incorporated into your favorite bowl of vegetable soup or even served as a side to a hearty bowl of chili. Preheat oven to 400°. Southern cornbread has no sugar and is cooked in a cast iron skillet, which renders a lovely crunchy crust. Bake for 25 minutes or until lightly browned. Spray 8- or 10-inch heavy skillet or 8-inch square pan with no-stick cooking spray. Let it melt. Whisk eggs in seperate bowl and whisk into buttermilk. Educator, photographer, tea drinker, avid cook, and gardener. Melt butter in large skillet. Melt the butter and allow it to cool. this is a recipe my mother taught me. My favorite "one dish" meal is a bowl of good southern style cornbread and cold buttermilk mixed in the bowl. HEAT oven to 425°F. I always use a cast iron skillet and bacon drippings. My mother says that egg is optional, but I suspect she added more leavening when she didn't use egg. Turn out of the skillet immediately. Joyce Sligh Stephenson Augustson Originally Nashville, AR says. In another bowl, whisk buttermilk and milk with eggs and melted butter. Your email address will not be published. Preheat oven to 450°. Now I live in Maryland, and around here, Marylanders think cornbread should taste as sweet as cake. All photos and original text Copyright © 2021 Andrea Meyers Productions LLC | You may not use any photos or original text without express permission. Simply mix together the ingredients and bake until golden and crisp on the outside, but extra soft and buttery on the inside. Meanwhile, whisk together flour, cornmeal, baking powder, salt in a bowl. Now, carefully pour in the melted butter and whisk until well combined. I followed Tom's suggestions and they were spot on! | Privacy Policy. What do you think about adding a small amount of real mayonnaise to the mix? Grandpa’s Southern Buttermilk Cornbread. In my family, there is only one kind of cornbread served and this Southern Cornbread is it! Steps to Make It. It's always good to hear from others who feel the same way about their cornbread. Do not overmix. https://www.southerncastiron.com/classic-southern-cornbread We use affiliate links on our Equipment Needed and Recommended Products section of each recipe. Too sweet! Thank you for a recipe that never fails me...no matter what baking dish I use. #msbrendadee hello everyone!! I'm Traci, a retired chef, restauranteur, and caterer, as well as a mother to two children and two rescue dogs. I love Southern Living Magazine and cookbooks. Preheat oven to 425. The only limit is your imagination! I grew up eating this and can't stand the sweet stuff served everywhere these days. It's actually been in my family for generations! Southern Buttermilk Cornbread ( AKA Eggbread) | Syrup and Biscuits One of the main things that make southern-style buttermilk cornbread different from the rest is how it is cooked. As a true Southern California gal I didn’t grow up eating traditional, true southern cornbread. As you can see, no real recipe, & nobody in the family has been able to duplicate hers. Also, be sure to tag us on social media and hashtag it #BakersTable. Consider cornbread a stately wedge of … Place butter into 10" cast iron skillet and set in oven. Hot out of the oven, this Southern-style Old-Fashioned Cornbread with its delicious corn flavor and crispy, crunchy edges has been a family … I’m 76 and finally found a recipe my Mamaw and mother made. Melt butter in cast iron skillet and pour into glass measuring cup or bowl. Found the Ben Mims recipe and it is my cornbread recipe now. It all starts with a preheated oven and a preheated cast iron pan. Required fields are marked *. 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