Crumbly Goodness

The big difference between Southern and I guess Northern Cornbread is the lack of sugar and the crispier exterior. This extra crumb lends itself well to be served alongside things like soup or chili. Anything with some extra sauce is an excellent choice! Southern Cornbread really shines alongside other savory dishes in general as opposed to sweeter cornbread which is a more a dessert.

Stir Stir Stir

When mixing the dry ingredients and the wet make sure to thoroughly stir both up. If you don’t then you might end up with puffs of baking powder and corn meal in every bite. You probably don’t need a hand mixer necessarily, but it wouldn’t hurt if you wanted to be extra sure.

Skillet or Baking Dish

Traditionally this style of cornbread is made in a skillet, but as you can see the results are quite nice even without one. The only thing lacking is that your top and bottom won’t be quite as browned as your sides. You can use this same recipe to bake your bread in the skillet. You will just need to add 1/4 cup of vegetable oil to your skillet and heat it on high until it smokes. Then add all your wet mixture to it and once it’s evened out transfer to the oven and cook for the same amount of time as the recipe here.

Buttermilk

Buttermilk is one of those ingredients I don’t buy all that often because it is hard for me to use it all in time. That’s why I typically just turn regular milk into a buttermilk substitute. Just add a little vinegar or lemon juice to milk and let it sit for 5-10 minutes and it works like a charm. It won’t be quite as thick as true buttermilk, but it serves as an excellent substitute.

Southern Corn Bread

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Recipe by Zach Wood Course: SidesCuisine: American, Southern

Servings

8

servings

Prep time

10

minutes

Cooking time

minutes

Ingredients

• 2 Cups 2 Cornmeal

• 1/2 Cup 1/2 All Purpose Flour

• 2 1/2 Tablespoons 2 1/2 Baking Powder

• 1 teaspoon 1 salt

• 1 3/4 Cups 1 3/4 Buttermilk

• 3 Tablespoons 3 Butter

• 2 2 Large Eggs

Directions

• Preheat Oven to 400 F
• Mix together corn meal, salt, baking powder and flour until uniform
• Now mix all other ingredients together until no clumps remain
• Grease a 9×13 Baking Dish with butter and pour in your wet mixture
• Set a timer for 25 minutes and place the cornbread in the oven
• Once the timer goes off check on the cornbread. If it’s looking brown on the edges and golden on the top take it out
• Serve with honey and butter or alongside something savory!

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Recipe Video