Buttermilk cornbread served from the skillet it is baked in is a special bread that is part of soul food tradition.
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1 cup all-purpose flour
1 cup white or yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup Land O Lakes® Butter, melted
2 large Land O Lakes® Eggs, beaten
1 tablespoon Land O Lakes® Butter
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.
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.
If you do not have a cast iron skillet or oven-proof skillet, use an 8- or 9-inch baking pan.
Explore reviews fromour online community
Delicious, just like my mom's -- crumbly but moist.
This is almost the same as my Grandmother's except the sugar, Southern Cornbread never has sugar. prt
Cornbread Ingredients 1 cup flour 1 cup corn meal 2 teaspoons baking powder ½ teaspoon baking soda 1 egg enough buttermilk to make it mixable 1 teaspoon salt Instructions Preheat oven to 425°F. Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated cast iron skillet. Bake for 20 to 25 minutes, until lightly browned. From: Granny Lee
Great recipe however used a bit more butter in batter and it made it amazing
You can’t go wrong with BUTTER
Simple ingredients, quick to mix up, tasty. Will be a go to cornbread recipe in the future.
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Cornbread is the perfect side to a great big bowl of chili or soup when the days get cooler or you have a crowd to feed at halftime. Make it special with recipes that add another layer of flavor with honey or salsa or try an old recipe in new shapes.