Quick cornbread
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 313, total fat 9 G., saturated fats 1 G., proteins 7 G., carbohydrates 51 G., fiber 2 G., cholesterol 3 mg, sodium 164 mg, sugar 5 G.
Calories 313, total fat 9 G., saturated fats 1 G., proteins 7 G., carbohydrates 51 G., fiber 2 G., cholesterol 3 mg, sodium 164 mg, sugar 5 G.
Trisha Yearwood makes this cornbread in just minutes with just three ingredients. All you need is butter, cornmeal, and buttermilk! If you have leftover bacon grease, use it instead of butter. This bread is baked in a cast iron skillet. If you bought a new skillet, you'll find seasoning instructions at the end of the recipe.
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:
- 4 tbsp corn oil or rendered bacon fat
- 3 cups self-rising cornmeal
- 2.5 - 3 cups of sour milk or kefir, shake well
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Recipes with similar ingredients: self-raising flour, cornbread
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Pour 2 tablespoons of oil into a well-heated 9-inch (22 cm) cast-iron skillet and set it over medium-high heat. Place the cornmeal in a large bowl. Make a well in the cornmeal and add the remaining 2 tablespoons of oil. Stir in enough buttermilk with a fork to form a thick batter that can be easily poured into the hot skillet. You may not need all 3 cups of buttermilk.
- Carefully pour the batter into the pan. Oil will ooze out from the edges. Use the back of a spoon to smooth the surface of the batter. Continue heating on the stovetop for 1 minute, then transfer the pan to the oven and bake the cornbread until golden brown on top, about 20 minutes. Immediately remove the cornbread to a wire rack to cool and crispy on the outside.
- Note
To season a new cast iron skillet, coat the inside with shortening (not butter) and bake in a very hot oven (425°F/220°C) for 1 hour. Allow the skillet to cool and wipe off any excess grease before using. Wipe the seasoned skillet clean after each use. Do not soak the skillet in soapy water or wash it in the dishwasher.
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