Southern cornbread by Renae

Renae McVay

By
@tummytickler

There must be a thousand ways we southerners make cornbread. This is just mine. My family enjoys it and I hope you will too. It's a little different than your standard recipe but we like the buttery taste.


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Rating:

Comments:

Serves:

9-10

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c
self rising cornmeal
1/3 c
plain flour
2
large eggs
1-1/2 c
buttermilk
1/2 c
melted margarine (not butter)
1
8 inch cast iron skillet
butter flavored spray coating for pan

Directions Step-By-Step

1
Mix the dry ingredients together with a whisk. In the mean time melt the margarine in a microwave but save til the end. Also heavily coat the cast iron skillet with the butter flavored spray and place in a cold oven. Set the oven for 400 degrees and start it heating.
2
Add eggs to the dry mixture and stir in buttermilk. Make sure the consistency is just a little thinner than pudding. May want less or more buttermilk than called for so stir in half or more of the buttermilk and work from there.
3
Once the batter is the right consistency, mix in the melted margarine continuing to use the whisk. Make sure well incorporated.
4
Remove the now hot skillet from the oven that should be at 400 degrees by now and pour the batter into the pan. Should hear a little sizzle.
Place in oven and bake for approximately 25 minutes. Turn out onto a plate, slice and enjoy.
5
note: the reason I use margarine instead of butter is because of the oil content. Margarine is just essentially butter flavored oil.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom