Southern Buttermilk Cornbread
Here’s a favorite and staple of the Southern diet … buttermilk cornbread!
Ingredients:
2 1/2 cups of buttermilk
3 1/2 cups of corn meal mix (important this is the mix, which already contains self-rising flour)
2 eggs
2 tbsp canola or corn oil
Instructions:
Mix together ingredients above until reaches a consistency somewhat thicker than your average cake batter then pour into the already prepped pan. Bake for about 20-25 minutes at 400 degrees. You can use the toothpick test to make sure it’s done.
Prepping the Pan:
In a seasoned 9-inch cast-iron skillet (using cast-iron is vital), put about 1-2 tablespoons of oil, then put the skillet into the oven during the preheat cycle. Remove and spread the oil around by either tilting the skillet or using a brush to make sure the oil coats the bottom and sides.
Keep in mind the skillet is VERY HOT and HEAVY, and you will need to use potholders to handle it.
Southern Buttermilk Cornbread
Here’s a favorite and staple of the Southern diet … buttermilk cornbread!
Ingredients:
2 1/2 cups of buttermilk
3 1/2 cups of corn meal mix (important this is the mix, which already contains self-rising flour)
2 eggs
2 tbsp canola or corn oil
Instructions:
Mix together ingredients above until reaches a consistency somewhat thicker than your average cake batter then pour into the already prepped pan. Bake for about 20-25 minutes at 400 degrees. You can use the toothpick test to make sure it’s done.
Prepping the Pan:
In a seasoned 9-inch cast-iron skillet (using cast-iron is vital), put about 1-2 tablespoons of oil, then put the skillet into the oven during the preheat cycle. Remove and spread the oil around by either tilting the skillet or using a brush to make sure the oil coats the bottom and sides.
Keep in mind the skillet is VERY HOT and HEAVY, and you will need to use potholders to handle it.