Bona Fide Southern Cornbread
Traditional Southern cornbread recipe
Servings: 1 Cornbread Cake
Calories: 322kcal
Ingredients
- 2 Cups of Self Rising Cornmeal
- 1 Cup All Purpose Flour
- 2 Eggs Beaten Lightly
- Salt and Pepper to Taste
- 1 1/4 Cup Buttermilk more if needed to get a batter consistency
- Butter Shortening, or Bacon Grease
- Cast Iron Skillet preferred but you can make it in a baking/cake pan or muffin pan
- Melted Butter
Instructions
- Preheat oven to 400°F.
- Place a cast iron skillet into the oven as it heats up and you prepare the cornbread batter.
- Combine the cornmeal, flour, eggs, buttermilk and seasonings together in a mixing bowl.
- Carefully remove the hot skillet from the oven and grease the bottom and sides with bacon grease then add the cornbread batter.
- Bake for 20 to 25 minutes until golden brown.
- Turn the cornbread out of the skillet onto a plate.
- Brush with melted butter, if desired.
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Notes
Growing up, leftover cornbread was often eaten like a cereal with buttermilk or whole milk. Some still consider this a real treat.
Nutrition
Serving: 1 | Calories: 322kcal | Carbohydrates: 48g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 602mg | Fiber: 3g | Sugar: 10g