southern style cornbread

Southern style cornbread goes with almost any meal.

Southern Style Cornbread

yellow cornmeal (medium or course-ground)

all-purpose flour

baking powder

baking soda

buttermilk

cooking oil

butter (for the skillet)

Preheat your oven to 400 degrees F. Put...

Preheat your oven to 400 degrees F. Put the butter in the center of a 10” cast iron skillet and place it in the oven so it can get sizzling hot.

Mix all of the dry ingredients in a...

Mix all of the dry ingredients in a large bowl.

Mix the wet ingredients in a medium bowl.

Combine the wet and dry ingredients. The batter...

Combine the wet and dry ingredients. The batter will be very thick.

Take the skillet out of the oven and...

Take the skillet out of the oven and pour the batter into the hot skillet.

Return the skillet to the oven and bake...

Return the skillet to the oven and bake the cornbread for 18 minutes.

Remove the cornbread from the oven and place...

Remove the cornbread from the oven and place the skillet on a heatproof trivet or hot pad.

Allow the cornbread to cool for 5 minutes...

Allow the cornbread to cool for 5 minutes before cutting and serving.

Southern-Style Sweet 'Cornbread' (Gluten Free &amp; Paleo)

C. Almond Flour, loosely packed

Tbsp Coconut Flour

tsp Aluminum-Free Baking Powder

tsp Baking Soda

Salt

Eggs

C. Unsweetened Almond Milk

C. Grass-fed Ghee, Butter,

Tbsp Raw Honey, melted

tsp Raw Apple Cider Vinegar

Preheat oven to 350 degrees F. Grease an 8×8 pan with coconut oil or ghee. Set aside.

In a large mixing bowl, add the almond flour, coconut flour, baking powder, baking soda, and salt. Mix until fully combined.

In a separate bowl, add the eggs, milk, ghee/oil, honey, and apple cider vinegar. Whisk until fully combined.

Pour wet ingredients into the bowl of dry ingredients and whisk/stir until fully combined (no lumps).

Pour this mixture into your greased baking pan. Spread mixture evenly in the pan. Bake for 25 minutes or until top is golden.

Let cool for about 15 minutes before serving.

Grandma's Cornbread. Slightly sweet with a tender, moist crumb. A 1951 original from Better Homes and Gardens cookbook, passed down through generations. 

Grandma's Cornbread

sugar

butter (softened)

flour

salt

milk

cornmeal

Preheat oven to 425 degrees and liberally butter your pan.

In a small mixing bowl, measure out sugar and softened butter, then cream together.

In a large mixing bowl, measure out flour, salt, and baking powder. Whisk to combine.

In a 4 cup measuring cup beat one egg, add 1 1/4 cups of milk and mix together.

Whisk the milk and egg mixture into the butter mixture.

Mix the liquid mixture into the flour mixture. Do not over mix.

Add in cornmeal and stir until just combined.

Pour into your buttered pan and bake for 25 - 30 minutes.

I made this last night for an early Thanksgiving- type dinner. It was so good, not too grainy and the taste was perfect.

This corn bread was incredible! It's definitely a keeper for sure. Thanks for sharing!

Top 3 southern style cornbread recipes from across the web

The most viewed southern style cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Southern Style Cornbread

Southern-Style Sweet 'Cornbread' (G...

Grandma's Cornbread

Top 3 southern style cornbread recipes from across the web

The most viewed southern style cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Style Cornbread

Southern-Style Sweet 'Cornbread' (G...

Grandma's Cornbread

The most viewed southern style cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine