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. Combine buttermilk, eggs and melted butter. 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.