This is a wonderful classic cornbread to enjoy anytime of the year!
For New Year's, it represents gold and success for the year ahead. And... it's always what to serve with beans and collards!
Classic Southern Cornbread
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Classic Southern Cornbread
Rated 5.0 stars by 1 users
Category
Southern Cornbread
Author:
Lisa Shively
This is a classic, cast iron pan Southern cornbread. It's not a sweet bread.
If you want a sweet cornbread, add 1-2 tablespoons of sugar when you add the cornmeal.
If you don't have buttermilk, make your own by pouring 1-1/4 cups of milk into a measuring cup and adding 1 tablespoon + 1 teaspoon of white vinegar or lemon juice. Gently stir then allow to sit for about 5 minutes before adding to the recipe.
Ingredients
- 1/4 cup melted shortening, divided
2 cups white or yellow cornmeal
- 1/4 cup all-purpose flour
2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
1 1/4 cups buttermilk (Or substitute, see note above)
- 1 large egg
- Butter, for serving, optional
Directions
Preheat oven to 425*
Brush about 1 tablespoon of melted shortening in a 9- to 10-inch cast-iron skillet and put the skillet in the oven.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
In another bowl, whisk together the buttermilk, egg, and the remaining 3 tablespoons of melted shortening.
Add the buttermilk mixture to the dry mixture and stir just until blended. Carefully remove the hot cast iron pan from the oven and set it on a metal rack. Pour the batter into the sizzling shortening in the hot skillet.
Return the skillet to the oven, reduce the oven temperature to 375 F, and bake for 20 to 24 minutes, until golden brown.
Cut the cornbread into wedges and serve hot with a pat of butter, if desired.