I am new to the cornbread game and this recipe started (as many of them do) with my mother in law’s recipe. I only made a few slight changes but I think you'll like it!
What do you need to make classic, southern, cornbread?
Corn meal, vegetable oil, buttermilk, eggs, and onion. That's it- a super simple bread that is naturally gluten free, pretty cheap to make, and a delicious addition to any soup!
One white onion adds good amount of flavor. I like mine diced or chopped pretty small, but some people prefer to leave the onion bigger. Up to you.
Self rising is my favorite to use here. It lends that fluffy texture. Yellow corn meal provides a prettier color, but white works just fine. Just remember, this is plain corn meal.
2 eggs, mixed together, and added to this will help it bind together and not be overly crumbly.
Vegetable oil or butter, work just fine here!
I don't typically stock buttermilk, so for me, it's easier to make homemade "buttermilk". You can do this by mixing 1 cup of milk and 1 Tablespoon of plain white vinegar. From there, you'll stir it together and refrigerate it for a few minutes.
What should corn bread be cooked in?
Here's a link to a cast iron skillet that will never let you down. I like to add a little melted butter to the skillet before making the cornbread to be sure it won't stick.
This recipe is the perfect starter for Classic, Southern, Thanksgiving Dressing. Go ahead and make the cornbread now and you'll make the Thanksgiving prep that much easier!
- Cast Iron Skillet
- Mixing Bowls
- Wooden Spoon
- Measuring Cup
- 1.5 cups cornmeal yellow
- 1 small onion chopped
- ½ cup vegetable oil
- 2 eggs
- ¾ Cup milk + 1 Tablespoon Vinegar or ¾ cup of buttermilk
- a pinch of salt
- Mix 1 cup of milk + 1 Tablespoon of Vinegar (white, plain vinegar) and place in the refrigerator for a few minutes (or use some buttermilk- but I never have that on hand!).
- Preheat oven to 425 degrees.
- Place 1 Tablespoon of butter in cast iron skillet and place in oven to melt (or spray with nonstick spray).
- Combine all ingredients and mix well.
- Add milk, vinegar mixture from the refrigerator and mix again.
- Place all ingredients in prepared cast iron skillet and bake at 425 degrees for 30 minutes or until golden brown.
Nutrition Facts: Serving size, about 2 inch square (palm of hand) 12 Servings per recipe
Amount Per Serving: Calories 160; Total Fat 11g; Saturated Fat 7g; Total Carbohydrate 13g; Dietary Fiber 1g; Sugars1g; Protein 3g
Cholesterol 32mg; Sodium76 mg; Potassium96mg
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