My hubby was born and raised in the South, and the way to his heart is Southern cornbread.
When we first got married almost 17 years ago, there was no way I could make it for him without a box of Jiffy mix. Now, I am a bit better in the kitchen and I have some skills, so I make it for him on my own. What I’ve been able to tweak and improvise on has become a family favorite. It’s light and fluffy, and oh so good with butter and honey or jam spread on it.
The Best Ever Southern Cornbread
- 1 1/2 cups ground cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar (I used sucanat)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 eggs
- 8 tablespoons melted, unsalted butter
- Preheat the oven to 400°. While it is heating, place the butter in a cast iron skillet to melt.
- In a large mixing bowl, add the dry ingredients and blend.
- In a separate bowl, mix the buttermilk and egg and mix well.
- Blend the wet ingredients into the dry until just moist.
- Add the melted butter from the skillet, saving a bit in the pan.
- Swirl remaining butter in pan to coat.
- Pour cornbread batter in the skillet.
- Bake for 25-30 minutes, until golden brown. Dot with butter on top after removing from oven.
This goes great with chili, tomato soup, or beef soup.
It’s also great on it’s own as a side dish. This is especially delicious the next morning, if you happen to have leftovers.
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.
Yeah … that is it. This sounds like the perfect combo. I am been making mine with a bit of sourdough starter and it is very good, but occasionally it comes out too dry. I am going to try this one. I also struggle with from- scratch cornbread. We like ours with ham & bean soup. If you have not tried that, you should. Yummy!
Jo
PS … I am assuming that is 1/2 “cups” of cornmeal, right? I think you left out a word.
Great catch, JO! thanks!
Sounds good, I will try this as soon as I can use my oven again. 😉 I love me some good homemade cornbread. I used to use the Jiffy box too, back when I didn’t know any better. LOL
This sounds delicious! I can’t wait to make it for my family. We like butter and honey on ours.
Thank you for linking up at Fresh Bread Friday Blog Hop (http://cookesfrontier.blogspot.com/2014/02/fresh-bread-friday-blog-hop.html). I hope you’ll come and link up again each week!
I’m from the south too. I don’t know where your hubby is from so it must be like Mississippi. My grandmother came from Tenn.
when young, & my granddad from Arkansas. I was born and raised in Texas. My grandmother “mama” taught me how to cook
corn bread and we never put sugar in it. With sugar we called it corncake. However, I never thought about using wholewheat
flour. It sounds good though & I thank you. I’ll have to try it and I thank you for it! I enjoy your blog very much. Somewhere online I read about an easy way to cook brown rice. I stopped by to see if it was you. Thanks again for the recipe, It sounds delicious but I’ll make
it sans sugar. Have a very blessed week!
My hubby is from South Carolina 🙂 his mother made it without sugar, but he much prefers it to be the “corn cake” sweet stuff. Thanks for stopping by!
WHat size of frying pan are you using?
this one was in a 10 inch pan