Hi, I’m Elise. Today, we’re going to make traditional southern cornbread recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Traditional Southern Cornbread Recipe
Traditional Southern Cornbread is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Traditional Southern Cornbread is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have traditional southern cornbread using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Traditional Southern Cornbread:
- Get 1.5 cups all-purpose flour
- Take 1 cup medium grind cornmeal
- Get 2 tsp baking powder
- Take 3/4 tsp salt
- Take 1/4 tsp baking soda
- Take 1/4 cup buttermilk
- Make ready 2 eggs
- Prepare 8 Tbl melted, unsalted butter
Steps to make Traditional Southern Cornbread:
- Preheat oven to 400 degrees.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium sized bowl. Mix sugar, buttermilk, and eggs in a separate bowl. Pour wet ingredients in with the dry ingredients.
- Add butter to the mixture.
- Mix well until uniform and consistency is a smooth batter.
- Pour into a well-seasoned or oiled iron skillet.
- Bake in oven for 25-35 minutes (depending on your oven).
- Use a toothpick to check if the cornbread is done. If the toothpick comes out clean, it is done.
So that is going to wrap this up for this distinctive dish traditional southern cornbread recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
