Southern Cornbread
Ingredients
- Ingredients:
- 2 cups self-rising cornmeal mix
- 1 tablespoon sugar optional for slight sweetness
- 1/2 teaspoon salt if your cornmeal mix is unsalted
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter melted plus extra for the skillet
Instructions
- Instructions:
- Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven while it preheats.
- In a large mixing bowl whisk together the self-rising cornmeal mix, sugar if using, and salt.
- In a separate bowl beat the eggs lightly then stir in the buttermilk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are okay for tender texture.
- Carefully remove the hot skillet from the oven and add 1-2 tablespoons butter. Swirl to coat the bottom and sides.
- Pour the batter into the hot skillet. It should sizzle.
- Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the skillet for 5 minutes then turn out onto a plate or serve directly from the skillet cut into wedges.
Notes
Pro tips:
Use a hot cast iron skillet for the best crispy crust. Buttermilk gives authentic Southern tang and tenderness. For extra richness substitute bacon grease for some of the butter.
Popular mix-ins people love: crumbled cooked bacon, diced fresh or pickled jalapeños, shredded sharp cheddar cheese, diced green onions, corn kernels, or a handful of chopped pecans for crunch. Stir any add-ins into the batter just before pouring into the skillet. This simple classic-style recipe delivers the crispy edges and tender crumb that wins praise at tables and contests alike.
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