Recipe: Appetizing Traditional Southern Cornbread

Traditional Southern Cornbread. This cornbread is a staple in my kitchen, and I use it as the base for my Traditional Southern Cornbread Dressing and Make-Ahead Cornbread Dressing with Pecans and Sausage. It is also delicious paired with Southern Hoppin'John or Southern Black-Eyed Peas. Last, but not least, my recipe for Hoe Cakes, aka Cornmeal Pancakes, will make you swoon.

Traditional Southern Cornbread Also if you use self-rising cornbread you will not need all of that baking soda. Last of all there seemed to be too much buttermilk. Hi Arlene, yes, traditional Southern cornbread made with all cornmeal can be very crumbly. You can cook Traditional Southern Cornbread using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Traditional Southern Cornbread

  1. Prepare 1.5 cups of all-purpose flour.
  2. You need 1 cup of medium grind cornmeal.
  3. It's 2 tsp of baking powder.
  4. You need 3/4 tsp of salt.
  5. It's 1/4 tsp of baking soda.
  6. Prepare 1/4 cup of buttermilk.
  7. You need 2 of eggs.
  8. Prepare 8 Tbl of melted, unsalted butter.

I would try using a mixture of flour and cornmeal next time! This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Whether we were eating soup or a chicken dinner, this cornbread was the perfect accompaniment.

Traditional Southern Cornbread step by step

  1. Preheat oven to 400 degrees..
  2. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium sized bowl. Mix sugar, buttermilk, and eggs in a separate bowl. Pour wet ingredients in with the dry ingredients..
  3. Add butter to the mixture..
  4. Mix well until uniform and consistency is a smooth batter..
  5. Pour into a well-seasoned or oiled iron skillet..
  6. Bake in oven for 25-35 minutes (depending on your oven)..
  7. Use a toothpick to check if the cornbread is done. If the toothpick comes out clean, it is done..

I loved dunking it into any gravy or sauce on my plate. Corn light bread is an old Southern specialty made more like traditional sandwich bread — with yeast, flour, and, often, commercial leaveners — than what you'd expect from cornbread. This version is is fairly light, with a spongy crumb and a subtle sweetness from the corn. If you're gonna get out a mixing bowl and dirty a spoon, you might as well make it taste better than a bagged mix-that's just my opinion. My secrets to crispy southern cornbread.

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