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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
I made this recipe for the first time and it came out a little on the dry side. All I had was self-rising cornmeal. Has any weighed the flour and cornmeal to get a more consistent outcome?
This is a fantastic recipe. I serve mine with maple butter. Simply take a softened stick of Land O Lakes butter, and whip in 2 tbs of maple syrup. It is perfect on the cornbread!
I followed the recipe exactly, with real cultured buttermilk. I liked it and so did my not-southern husband. I think it has the perfect amount of sugar if a southerner is married to a midwesterner and has to compromise a bit. Next time I'm adding a little more salt though. The second time I cut it up, added some butter on top and toasted it for croutons. So good that way too! Thank you for the recipe!
This is the best cornbread I have ever made. Made my buttermilk with lemon juice. I used fresh ground corn meal I just got from an apple festival and it was absolutely amazing! I heated the cast iron pan with a little more butter than stated and cooked for 15 minutes, Very good. I put melted butter over the slice before serving,
I used butter in cast Iron and heated it in the oven. Followed Linda and dusted cast Iron pan with cornmeal. I added 2 tablespoons of sugar . I am at high Altitude and cooked it for 20 min at 400 degrees and served it with the maple butter along with some Jambalaya to my company. I got phone calls the next day on how delicious this was :)
It can be argued that true southern cornbread doubles the "shuga" and omits the egg. ;)
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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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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