Cornbread is a southern staple. Authentic southern cornbread Is Not Sweet! This is a savory bread.
Read on for how to make “plain” cornbread as well as “more savory” cornbread. Also, check out my gluten-free cornbread.
- 1½ c cornmeal
- 1 c buttermilk
- 1 c all-purpose flour
- 1 T baking powder
- 1½ t salt (Kosher salt is too large to sift)
- ½ t baking soda
- 2 eggs
- ½ c vegetable oil
- Butter and oil (for greasing the cast iron frying pan)
- First, preheat oven to 350 degrees. Put your cast iron frying pan in the oven to warm.
- In a medium-sized bowl, pour the buttermilk over the cornbread and soak for 15 minutes.
- Mix (I sift them) the dry ingredients (flour, baking powder, salt, baking soda) into a large bowl.
- In a small bowl, add the vegetable oil and eggs; lightly beat the eggs.
- Remove the cast iron frying pan from the oven.
- Pour the cornmeal mixture over the flour mixture. Combine, being careful not to over stir.
- Butter the (large) cast iron frying pan (make sure you coat the sides) and add about a T of oil to the bottom of the pan; pour in the mixture.
- Bake 25-30 minutes or until golden brown.
Recipe is a variation on Alton Brown’s recipe in I’m Just Here for More Food. Also, see SpoonForkBacon for savory butters.