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Southern Cornbread

Old Fashioned Southern Cornbread

This recipe is from my Maw Maw Goodall. The buttermilk makes every bite moist and delicious. It’s a perfect compliment to chili, soup or any southern supper.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 People
Ingredients Method Notes

Ingredients
  

  • 1 Cup Cornmeal (I grind my own)
  • 1/2 Cup Flour (I use fresh-milled) * You can also use all-purpose
  • 1 Tsp Pink Salt
  • 1 TBSP Baking Powder
  • 1 Tsp Coconut Sugar (Optional)
  • 1 Egg, beaten
  • 1 Cup Buttermilk

Method
 

  1. Mix all dry ingredients in a bowl.
  2. Next, add the buttermilk and whisk together.
  3. Add more buttermilk, as needed. The consistency should resemble pancake batter.
  4. Melt the butter in the iron skillet for five minutes in the oven.
  5. Pour the batter in the hot skillet and bake at 350 degrees for 20-25 minutes.
  6. When the top of the cornbread is brown, then it’s all done. Slice into wedges and enjoy!

Notes

Cornmeal comes in little bags at the store in either white or yellow. Which one you use is purely a preference. 
This recipe is for the 8 inch cast iron skillet. Adjust the measurements accordingly for different size skillet.