Classic Southern Cornbread

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Simple, delicious, and perfectly Southern, we love this cornbread with a hearty bowl of chili or classic collard greens.

Classic Southern Cornbread
 
Makes 1 (8- to 12-inch) loaf
Ingredients
8-inch skillet
  • 1 tablespoon canola oil
  • 1 cup plain white or yellow cornmeal
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 1¼ cups whole buttermilk
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
10-inch skillet
  • 2 tablespoons canola oil
  • 2 cups plain white or yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 2½ cups whole buttermilk
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs
12-inch skillet
  • 3 tablespoons canola oil
  • 4 cups plain white or yellow cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon kosher salt
  • 5 cups whole buttermilk
  • ¾ cup unsalted butter, melted
  • 4 large eggs
Instructions
8-inch skillet
  1. Preheat oven to 425°. Pour oil into a deep 8-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and egg. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Carefully pour batter into hot oil.
  3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes.
10-inch skillet
  1. Follow previous directions using a 10-inch skillet; bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes.
12-inch skillet
  1. Follow previous directions using a 12-inch skillet; bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes.

 

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