Southern Cornbeard

Been stuck in the house these past few days, due to the winter storm? If you are like me, you are probably starting to get cabin fever. An easy cure for this “disease” is to cook.

Hopefully this quick recipe for cornbread will make it to your dinner table tonight.

Ingredients:

  • 1¼ cups all-purpose flour
  • 1 cup plus 3 Tbsp. plain yellow cornmeal
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup butter, melted
  • 2 large eggs
  • 1 cup buttermilk

Directions:

  1. Preheat oven to 400°.
  2. Melt butter in a skillet (cast iron is the best). Once melted, set aside for now.
  3. Whisk together flour, cornmeal, baking powder, salt in a bowl.
  4. Mix eggs and buttermilk in a separate bowl. Then, combine with dry mixture until smooth.
  5. Add in melted butter
  6. Pour batter into skillet. Bake for 30 to 33 minutes or until golden brown.

Enjoy!

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Southern Buttermilk Cornbread

As the weather turns cooler, there is nothing better than a cast iron skillet full of cornbread. Hopefully you’ll enjoy this recipe for Southern Buttermilk Cornbread as much as I do!

Ingredients:

  • flour
  • 1 cup plus 3 Tbsp. plain yellow cornmeal
  • ¼ cup sugar (optional)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup butter, melted in cast-iron skillet
  • 2 large eggs
  • 1 cup cultured buttermilk

Directions:

1. Preheat oven to 400°.

2. Melt butter in cast iron skillet and pour into glass measuring cup or bowl. Lightly grease skillet with leftover butter and  heat in oven 5 minutes.

3. Meanwhile, whisk together flour, cornmeal, baking powder, salt in a bowl.

4. Whisk eggs in separate bowl and whisk into buttermilk. Whisk into the dry mixture until just smooth. Add in hot melted butter.

5. Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

Enjoy!

Source: http://simpleplate.net/best-ever-southern-buttermilk-cornbread/