Southern Cornbread

I have two recipes listed here. Please read both and decide which one suits you. There is a quicker version first, then under it is the more homemade version!

Both recipes are cooked in a cast iron skillet!

Non stick spray

1 large egg

1 & 1/3 cup whole milk

(Or you can use 1.5 cups buttermilk)

1/4 cup veggie oil

2 cups Martha White Self Rising Corn Meal MIX

Or again, you can use the buttermilk corn meal mix

This is important for me, using only that brand of cornmeal mix. It just runs in the family. 😉

Preheat your oven to 450*

Spray your skillet with non stick spray and put it in the oven for about 8 minutes. Beat your egg, stir in the milk and corn meal mix until it is all smooth. Batter should be creamy, not thick. You can add a little more milk if you need to thin it out some but it should not be super thin. Just pourable. Pour it in the cast iron and bake for about 20 minutes. Watch it close after 15 minutes. No one like burnt cornbread! 😉

Also I wanted to post my second recipe:

1 cup flour

1 cup cornmeal (white or yellow)

1 tbs sugar

2 tsp baking powder 

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk 

1/3 cup melted butter

1 tbs cold butter

2 large eggs, beaten

Heat oven to 400°F.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.

Melt 1 tablespoon butter in heavy cast iron or oven-proof 10-inch skillet. Pour batter immediately into pan so it sizzles. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Don’t overcook! 

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