Cornbread. This savory cornbread recipe, or "Southern Cornbread," will teach you how to make cornbread with bacon drippings and then bake in a hot iron skillet. This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as the amount of sugar. Cornbread is a highly underrated side dish.
The recipe balances out the two favorite Southern side dishes, resulting in a dish that's neither too heavy nor too.
Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be.
However you want to enjoy it.
You can have Cornbread using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Cornbread
- You need 1 1/4 cup of self-rising cornmeal mix.
- It's 3/4 cup of self-rising flour.
- It's 1/3 cup of whole milk.
- It's 1 cup of buttermilk.
- You need 2 of eggs.
- Prepare Stick of butter.
Random comparison, but I I used my mom's cornbread recipe as a starting point. I played around with butter vs oil, regular milk vs. This easy homemade cornbread recipe is simple AND delicious! Making cornbread from scratch isn't as hard as you might think.
Cornbread instructions
- Place cast iron skillet in the oven and preheat it to 425°F.
- Gently whisk all ingredients except for the butter.
- Pull the cast iron skillet out of the oven, reduce setting to 375°F.
- Place the stick of butter, (cutting it up will help) into the skillet and once it’s melted, pour about half into the batter. Mix the batter, then pour it into the skillet. You know it’s going right when it sizzles as it’s poured into the skillet..
- Put it into the oven for 20-25 minutes unless you are naughty like me and want to eat it with a raw center..
In fact, it is super easy to make, it tastes much better than store. Serve it as a side dish. This vegan gluten-free cornbread is the perfect side dish for any chili or stew. It's slightly sweet, soft, and This vegan and gluten-free cornbread has the perfect ratio of cornmeal to flour. Cornbread has its origins in the very earliest American history.