This is the perfect homemade version of Southern Cornbread. This is definitely not the sweet box mixture you can buy for $.50 at your grocery store. This recipe is versatile. You can add canned cream corn or a chopped jalapeno for a spicy kick. I use this recipe for making my Southern Buttermilk Cornbread with Sausage.
Makes: 12 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 4 cups of self rising Yellow Corn meal
- 2 1/2 cups Buttermilk
- 2 tsp Baking Soda
- 2 tsp Salt
- 2 Medium Eggs
- 12 Tbsp Unsalted Butter (1 1/2 sticks of butter)- melted
- Cooking spray
- **OPTIONAL** 2 tsp Granulated sugar
Instructions:
Preheat your oven to 400 degrees. Spray a large cast iron skillet with cooking spray. Put your cast iron pan in the oven on the middle rack and let it heat up with the oven.
Meanwhile mix corn meal, baking soda and salt to a large bowl. Whisk thoroughly until well combined. If you choose to use sugar add it at this time and whisk in.
In a separate bowl combine buttermilk and eggs and whisk until smooth. Add buttermilk mixture and butter to your dry ingredients. Whisk vigorously until well combined, but grainy.
Remove the cast iron skillet from the oven with an oven mitt and pour the cornmeal mixture into the skillet. You will immediately hear a sizzle when the mixture hits the oiled pan. Use a cake spatula to even out the cornbread in the pan.
Bake for 20 minutes and remove. Cornbread is done when a toothpick inserted into the center of the bread comes out easily.
Serve with chili, beans, collard greens, other savory dishes. You can also use this cornbread to make a great country style cornbread dressing.