Recipe

Southern Cornbread 2 Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago This is simple, delicious food that depends on good quality, stone ground cornmeal and buttermilk for its moist, yet crumbly texture. The technique of adding melted butter from your oven-heated cast iron skillet to the batter is genius. You then pour... More Prep:10m Cook:20m Servings:8	Mountainmam
	southern cornbread

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Ingredients

1 c. stone ground cornmeal

1 c. all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tblsp. honey

1 egg

1 ½ c. buttermilk

1 1/2 tblsp. butter

Directions

Preheat oven to 400 degrees. In a large mixing bowl, combine the cornmeal, baking powder, soda and salt. Add the honey. In a separate bowl, whisk the egg with the buttermilk.

Add the egg mixture to the cornmeal mixture and stir to combine with your whisk or a wooden spoon. Meanwhile, put the butter in a 9-inch cast iron skillet and place it in the oven until the butter melts completely.

Pour the hot butter into the batter and combine. Immediately pour the batter into the hot skillet and bake in the center of the oven for 20 minutes or until a toothpick or cake tester inserted in the center comes out clean.

Serve immediately or keep in an airtight container in the refrigerator for up to one week. This bread reheats very well in the microwave on low power.

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Comments

kimberry 1 year, 2 months ago said:
You are the number 1 cornbread queen I Love It! Cool I saved them all! Cornbreads where it's at Thanks:)

lor 1 year, 2 months ago said:
Great "5" fork cornbread recipe MountainMama! I have a few tried and true cornbread recipes that I always rely on and now I can add yours to my list ;) Thanks so much for sharing with all of us.

shine 1 year, 2 months ago said:
As I said before, I'm learning lol

Probably going to gain 10 pounds in the process... such a sacrifice

I'm beginning to salivate to try the first batch... I'm making corn muffins and looking for the perfect combination for the restaurant.

Thanks again!
Ray