RCI-BR.001.0108.001
Southern Cornbread
United States | Southern cuisine | Bread Recipes - This is a hearty, unsweetened variety of cornbr
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- yellow (or white) self-rising corn meal2 cups
- egg1 large
- to 1 1/2 cups buttermilk (or whole milk)1 1/4 unit
- of olive oil or vegetable oil1/4 cup
Method
1
Preheat the oven to 425°F. If using cast-iron skillet, place it in the oven to heat. (Do not preheat other types of skillets or baking pans.)
2
If using non-cast-iron skillet or baking pan, coat with a non-stick spray.
3
Beat egg in the bowl. Stir in buttermilk and oil.
4
Stir in the cornmeal and mix until just moistened. Batter will be somewhat lumpy. Take care not to overmix.
5
Pour the batter into the skillet and place in the oven.
6
Bake until crust is a light golden brown. (A toothpick inserted into the center should come out clean.) For an 8-inch skillet this can be 25-30 minutes, for a 10-inch skillet or an 8x8-inch baking pan about 20-25 minutes.
7
Allow to cool for 5 minutes in pan before serving.