Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Buttermilk cornbread served from the skillet it is baked in is a special bread that is part of soul food tradition.
Heat oven to 400°F.
Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.
Melt 1 tablespoon butter in heavy cast iron or oven-proof 10-inch skillet. Pour batter immediately into pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.
Dietary Fiber: 2g
This is not true southern cornbread. Southern cornbread does NOT add sugar, period, end of story.
good recipe. used oil in cast iron, heated then in 400 oven. then removed and added the bread mixture. no sticking at all. if you like your cornbread a little sweet, might want to add a little more sugar than is called for. but this is really good stuff.
I also use bacon grease in the cast iron skillet instead of the butter and in addition to this if you put the skillet on top of the stove and get the grease nice and hot then sprinkle about a tablespoon of dry corn meal in the skillet before you pour the batter in it will help it not to stick and best of all is the extra crispy crust when you turn it over onto your serving plate.
I love this recipe. I make 5 to 6 trays for a game luncheon and there are never any leftovers.
This was really great cornbread. I upped the ante on the 'southern' by only using YELLOW cornmeal and substituting 1 Tbs of bacon grease for the 1 Tbs of butter that's melted in the bottom of the pan.If you've got an iron skillet, you must have a jar of bacon grease hidden in the back of the fridge, right!?!
This recipe is just what I was looking for; to make at home or at camp on the woodstove in the cast iron skillet.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/993
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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