Southern Cornbread in a Skillet
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 274, total fat 16 G., saturated fats 9 G., proteins 5 G., carbohydrates 30 G., fiber 2 G., cholesterol 82 mg, sodium 235 mg, sugar 6 G.
Calories 274, total fat 16 G., saturated fats 9 G., proteins 5 G., carbohydrates 30 G., fiber 2 G., cholesterol 82 mg, sodium 235 mg, sugar 6 G.
This classic cornbread is made with only cornmeal, no wheat flour, and is crumbly and the perfect side dish for gravy-filled dishes. The sugar content is hotly debated among adherents of traditional Southern cuisine: many believe true cornbread should be sugar-free, while others prefer to emphasize the corn's natural sweetness with it. This recipe uses just a little sugar, resulting in a balanced flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups corn flour
- 3 tablespoons of sugar
- 1.5 tsp baking powder
- 1 teaspoon coarse salt
- 0.5 tsp of soda
- 1 cup of sour milk or kefir
- 2 large eggs
- 9 tablespoons unsalted butter
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Recipes with similar ingredients: corn flour, eggs, sour milk, kefir, cornbread
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a large bowl, combine the cornflour, sugar, baking powder, salt, and baking soda and set aside. In a medium bowl, combine the buttermilk and eggs, then fold the milk mixture into the cornflour mixture and set aside.
- Heat a 6-inch cast-iron skillet over high heat. Once hot, turn off the heat, add the butter, and swirl the skillet to coat the bottom as it melts. Pour the melted butter into the cornmeal mixture and stir.
- Pour the batter into the hot pan (you'll hear a sizzling sound) and bake until the edges are deep golden brown and the cornbread springs back when pressed with a finger, about 20 minutes. Serve the cornbread warm or at room temperature.
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