Publix’s Buttermilk Cornbread

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Southern cornbread was a staple in my home when i was growing up.  My family still enjoys a square of hot, moist cornbread when we get together for a family meal.  For us, having cornbread with a southern meal is second nature.  How could anyone eat Hoppin’ John or a bowl of collard greens without cornbread?

Enjoying cornbread is only possible if you have a good cornbread recipe.  I found a good, reliable and consistent cornbread recipe on a bag of Publix brand yellow cornmeal…and I will share it with you here:

  • 1 1/3 C plain enriched yellow corn meal
  • 1 1/3 C all-purpose flower
  • 3/4 C granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 C buttermilk
  • 3 eggs (beaten)
  • 6 Tbsp butter, melted

Mix dry ingredients.  Add eggs to buttermilk.  Add buttermilk mixture to dry ingredients, stirring just until moistened.  Pour the cornbread into a greased 9″ square pan and bake at 425F for 25-30 minutes.

What I like to do is put enough oil in the bottom of the pan to coat it and put the pan in the oven as the oven preheats.  Then you pour the cornbread batter into the hot pan.  This sears the outside surface of the batter, leading to a moist cornbread that has a crunchy crust.  Here is an image of the batter after it is poured into a hot pan.  Note the edges of the batter.

After baking the cornbread should be allowed to cool completely.  Then it can be removed from the pan.

Cornbread is typically cut into squares.  Alternately, cornbread can be baked into sticks or muffins.  I also like to bake cornbread in a seasoned cast iron skillet.

 

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3 responses »

  1. Publix sells the BEST cornmeal muffins in their bakery section. I don’t live in Florida but my family went there for years and the Publix cornmeal muffins were (and still are) the best I’ve had. I’ve tried duplicating the recipe but haven’t figured it out yet. I will try your recipe here (in muffin form) and see how it is. I have the ingredients list for their muffins and it’s close to what you have here but it uses non-fat milk instead of buttermilk and soybean oil instead of butter. But of course I don’t have the recipe, just the ingredients from the package. I would love their muffin recipe if you every come across it. Thanks for sharing.

  2. I’ve been making a wonderful well rising cornbread for years but when I tried this recipe it blew my former recipe away. I use only this cornbread recipe now. It’s slways great!

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