Southern Style Cornbread2020-11-30
- Yield : 1 loaf or 12 muffins
- Servings : 10
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 45m
This information is per serving.
Calories From Fat60
Serving Size:1/10 loaf
American Southern Cornbread is slightly sweet compared to Cajun cornbread and most restaurant and prepared cornbread mixes.
This recipe is made using self rising cornmeal a staple in the south and available at many grocers around the country. If self rising cornmeal is not available in your area you can make your own. Self rising cornmeal is made from white or yellow cornmeal, all-purpose flour, and baking powder. The added baking powder reduces the self life so only buy or make as much as you can use within a few months.
To reduce saturated fat, replace the butter with 1/4 cup (60 ml) of vegetable oil.
Cast Iron Cornbread
Southern Cornbread is traditionally made in a cast iron skillet or cornbread forms. If you do not own a cast iron skillet you can bake your cornbread in a 9″ (23 cm) round or square baking pan or muffin pan. You can coat the baking pan or muffin pan with cooking spray to prevent sticking. Paper liners are another option when making muffins.
- 2 cups (290 g) self-rising cornmeal
- 1 to 2 tablespoons (15-30 ml) sugar (optional)
- 1/2 teaspoon (2.5 ml) salt
- 1 1/3 to 1 1/2 cups (320 to 360 ml) milk or buttermilk
- 4 tablespoons (2 oz, 56 g) butter, melted
- 1 large egg, beaten
Method of Preparation
Preheat oven to 425°F (220°C). Lightly oil 10" (25 cm) cast iron skillet or prepare baking pan or muffin pan.
In a medium bowl, combine cornmeal, sugar, and salt.
In a small bowl, combine milk, butter, and egg. Add wet ingredients to dry ingredients and use a spoon or spatula to combine.
Bake 20 to 25 minutes for cornbread or 15 to 18 minutes for corn muffins or until browned.