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Tools You'll Need
Cornbread is a staple in the South, and every cook has a favorite method and recipe. Chicken and dumplings, chili, pinto beans, gumbo, and some other meals are just not the same if they aren't served with cornbread. This is one of my favorite recipes, made with buttermilk and white cornmeal. Follow along with the ingredients in these instructions, or print Buttermilk Cornbread recipe out before you start.
Here are the tools you'll need to begin:
- large mixing bowl
- small bowl
- wooden spoon
- wire... whisk
- measuring cups and spoons
- 10-inch iron skillet or a 9-inch baking pan
Let's begin!Continue to 2 of 8 below.
02 of 08
Combine Dry Ingredients
First, put about 1 tablespoon of oil or shortening in a skillet. If you have bacon drippings, add a little to the skillet for even more flavor. Heat the oven to 400 F and place the skillet in the oven to preheat.
In the large bowl, combine 2 1/2 cups of white cornmeal with 1 cup of all-purpose flour, 2 teaspoons of salt, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda. Using a wooden spoon or whisk, stir to blend the ingredients.Continue to 3 of 8 below.
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Combine Buttermilk and EggsIn a medium bowl, combine 1 cup of buttermilk, 1 cup of low-fat or whole milk, and 2 large eggs. Using the wire whisk or a wooden spoon, whisk or lightly beat until blended.Continue to 4 of 8 below.
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Blend in Melted ButterUsing a whisk or wooden spoon, slowly blend 2 to 3 tablespoons of melted butter (or oil) into the milk and egg mixture. If you have bacon drippings, add about 1 tablespoon of melted drippings in place of some of the butter.Continue to 5 of 8 below.
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Combine Dry and Wet Ingredients
Pour the egg and buttermilk mixture into the dry ingredients, stirring with a wooden spoon just until ingredients are well moistened.
Because the baking soda begins to act as soon as the wet ingredients are added to the dry ingredients, make sure your pan is hot and ready for the batter before you combine them.Continue to 6 of 8 below.
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Pour Batter Into the Skillet
Carefully, using pot holders or oven mitts, take the hot skillet out of the oven and gently tilt the pan to swirl the fat around the sides. The hot greased skillet will help make a crustier cornbread. Pour the batter into the hot oiled skillet and spread evenly.Continue to 7 of 8 below.
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Ready for the Oven!
Put the pan into the oven and bake at 400 F for 30 to 40 minutes, or until nicely browned.Continue to 8 of 8 below.
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Hot Baked Cornbread Wedges