Southern Cornbread
Remember the Corn Muffins (page XXX) in New England? This is nothing like those. True Southerners would scoff at the notion of putting sugar anywhere near their cornbread. I have double-checked with Carla Hall several times, and although I may prefer a little sugar, it ain’t right in the South. Beyond that, the cast-iron pan is a key here. Preheating the pan helps form the crust on the cornbread, and that’s the whole game.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 2 large eggs beaten
- 4 tablespoons unsalted butter melted; plus 2 tablespoons cold butter
- Carbohydrate 33.1915160236802 g
- Cholesterol 342.279583334066 mg
- Fat 36.3906384824128 g
- Fiber 2.23868065035859 g
- Protein 13.0818184633872 g
- Saturated Fat 20.5331852935682 g
- Serving Size 1 1 Serving (180g)
- Sodium 652.900412028448 mg
- Sugar 30.9528353733216 g
- Trans Fat 3.24871036196997 g
- Calories 505 calories
Preheat the oven to 400°F. Place a 9-inch cast-iron skillet in the oven to heat. In a bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Add the buttermilk, eggs, and melted butter and stir. Carefully remove the heated pan from the oven. Add the cold butter and let it sizzle until it browns and the noise subsides, then pour the batter into the pan. Return the pan to the oven and bake for 15 to 17 minutes, until the craggy ridges on top of the cornbread start turning brown. Serve warm.
