Southern Cornbread Recipe (Savory Special)

by Anne Carter

New Recipe

PREP TIME - 10minutes  COOK TIME - 35minutes  TOTAL TIME - 45minutes   COURSE - Side Dish CUISINE - American SERVINGS - 8 people CALORIES - 200 kcal

Down South Golden Cornbread Delight

– 1 Oven – 1 Skillet – 2 Large Bowl – 1 Small Bowl – 1 Electric mixer with paddle attachment or beaters – 1 Stirring Spoon – 1 Cutting Board and Knife – 1 Serving Platter


– 1 cup yellow cornmeal – 1 cup all-purpose flour – 1 tbsp baking powder – ¼ tsp salt – ¼ tsp baking soda – 1 ¼ cups buttermilk


– 1 large egg – 2 tbsp sugar – ¼ cup Vegetable Oil – 2 tbsp unsalted butter (melted)


– Put the skillet in the oven and preheat to 375 degrees. – Combine the dry ingredients except for the baking soda in a bowl. – In another bowl, mix the buttermilk and the baking soda. – In a small bowl, beat the egg with the sugar until combined.


– Add the oil and mix until combined. – Pour this mixture into the buttermilk/baking soda and mix. – Once preheated, toss the butter into the skillet and let it melt. – Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as required to make the dough come together.


– Pull the skillet out of the oven, swirling to get the butter covering the bottom and sides of the skillet. – Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan (Perform toothpick test if required).


– Turn out onto a cutting board, cut into wedges, and serve.


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