Southern Cornbread Recipe
Famous in the south, this southern cornbread recipe is the perfect introduction to homemade cornbread. With just a few simple ingredients and half an hour, you can make a savory cornbread that will go with any meal and that the whole family will love.
Servings: 8 slices
Ingredients
- 2 ¼ cups self-rising cornmeal
- 2 large eggs
- ¼ cup salted butter melted
- 1 cup whole milk
Instructions
- Preheat your oven to 400°F and lightly grease a 9-inch cast iron skillet with butter.
- While the oven is preheating, whisk together your eggs, melted butter, and milk. Once the wet ingredients are combined, gently whisk in the cornmeal until the batter is homogenous and free of any cornmeal clumps.
- Pour the batter into the cast iron skillet and bake for 25 minutes, or until golden brown.
- Slice, serve and enjoy!
Notes
- Self-rising cornmeal is a little easier to work with since you don’t have to worry about measuring out a rising agent and figuring out the correct ratio to use. You can find self-rising cornmeal at most major grocery stores on the baking aisle right next to the regular cornmeal.
- If you only have unsalted butter then you will want to add about ½ teaspoon of salt to the cornbread batter.
- We like to lather our cornbread in butter and drizzle on some warm honey for a hint of sweetness.
- Southern cornbread is not meant to be sweet. The cornmeal is going to be the star of the dish and your cornbread should have a slightly salty flavor.
Nutrition
Calories: 85kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 73mg | Potassium: 63mg | Sugar: 2g | Vitamin A: 286IU | Calcium: 45mg | Iron: 0.2mg
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