You Gonna Eat All That?

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Location: Virginia, United States

(Biscuit Girl)

Sunday, February 08, 2009

Southern Cornbread

Back in December I bought some cornmeal from the Mount Vernon Grist Mill. I finally got around to using it and made the most delicious cornbread!Just look how moist it is and that crust! Oh my!

Being married to a true Southerner, there's only one way cornbread gets made in this an iron skillet using buttermilk and butter and good corn meal. And, no sugar. Sweet cornbread is the Nothern version. Since I'm a hybrid (growing up in the north but living in most of my life in the south), I like both versions.

A used a combination of recipes and came up with this:

Southern Cornbread

2 cups cornmeal
1/2 cup all purpose flour
2 tsp baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk
2 eggs, slightly beaten
4 tbsp. unsalted butter

Preheat the oven to 425 and place a 10 inch iron skillet on the lower rack.

In a large bowl, mix the dry ingredients and set aside. In a smaller bowl, combine the buttermilk and eggs.

Remove the skillet from the oven after 10 minutes. Place the butter in the skillet and let it melt, swirling it around to coat the bottom and sides. It may sizzle and brown (that's ok). Place the skillet back in the oven.

Pour the butter into the buttermilk and egg mixture and mix til blended. Remove the skillet from the oven.

Add the buttermilk mixture to the dry ingredients and stir until moistened (the batter may be lumpy). Remove the skillet from the oven, pour in the batter and return to the oven. Bake 20-25 minutes until golden brown and a knife inserted in the center comes out clean.

Let cool 10 minutes then turn onto a large plate or a cutting board.



Blogger FlavoursofItaly said...

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8:29 AM  
Anonymous Anonymous said...

This is great, now there's nothing like true southern cornbread!

1:09 AM  
Anonymous Anonymous said...

stir together: 1 cup flour, 1 cup yellow corn meal, 2 t baking powder, 1 t salt.
cut in: one/third cup crisco.
stir: 1 cup milk, 2 eggs, and add to above.
heat the lodge with a bit of crisco in it until melted, 350 oven. pour in mix, it will sizzle a bit. 30 mins until golden top.
get out the butter! from arkansas.

7:12 PM  
Anonymous Anonymous said...

... and don't forget the bean soup!
wash 1 lb beans, cover with water, bring to boil, turn off heat & let stand for 1 hr. add 4 ham hocks and 2 onions. return to low heat for 3 hrs. cool and put in frig for 8 hrs min. skim fat, loose the onions and the hocks, but pick out the meat. warm and eat with above cornbread.
... oh, and watch the Waltons!

11:17 PM  
Blogger Sasha said...

Mm looks yummy.
I will definitely try this one. I've been looking for an easy cornbread recipe.
Thanks = )


10:04 PM  
Blogger Highlander said...

We made Mt. Vernon Grist Mill corn bread with some substitutes: 1/2 cup egg beaters;Earth Balance organic buttery spread; regular Lactaid milk. What is the substitute for buttermilk?) I have also used soy milk but the consistency was not there. There is however NO substitute for baking in a cast iron skillet! After the cooking, we enjoy it with sugarless maple syrup and Earth Balance organic buttery spread.

6:43 PM  

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