Southern Cornbread
Southern U.S. cuisine Texas cuisine Bread Southern Cornbread is a hearty, unsweetened variety of cornbread, widely served in the Southeastern United States. It is easy to make and is usually served as the bread portion of lunch or dinner (supper). It is not unusual for some people to occasionally have a simple, quick meal—even
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 4 listed ingredients.
- Set aside about 45 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Any leftover cornbread can be wrapped in a damp towel (to keep it moist) and stored in the refrigerator for several days. It can be frozen in storage bags for several months, but will usually become more crumbly if stored this way.
Adapted from the source recipe's notes.Method
- 01
Preheat the oven to 425°F. If using cast-iron skillet, place it in the oven to heat. Do not preheat other types of skillets or baking pans.
- 02
If using non-cast-iron skillet or baking pan, coat with a non-stick spray.
- 03
Beat egg in the bowl. Stir in buttermilk and oil.
- 04
Stir in the cornmeal and mix until just moistened. The batter will be somewhat lumpy. Take care not to overmix.
- 05
Pour the batter into the skillet and place in the oven.
- 06
Bake until crust is a light golden brown and a toothpick inserted into the center comes out clean. For an 8-inch skillet this can be 25–30 minutes; for a 10-inch skillet or an 8x8-inch baking pan about 20–25 minutes.
- 07
Allow to cool for 5 minutes in pan before serving.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to tigrillagardenia; view original image record .
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