Traditional Southern Cornbread
Soft, crumble-in-your-mouth Traditional Southern Cornbread is the perfect side staple for any meal whether it's breakfast or dinner. This easily made from scratch bread is slightly sweet and super moist.
Servings: 16 Pieces
- 1¼ cup Flour
- 1 cup Cornmeal
- 1/4 cup Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1¼ cup Buttermilk
- 1/4 cup Unsalted Butter melted
- 1/4 cup Bacon Grease or vegetable oil
- 1 large Egg
Preheat the oven to 375 ℉ and lightly grease a 9-inch square pan or round skillet (a shallow casserole dish will work as well).
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate small bowl, stir the buttermilk, butter, bacon grease or oil, and egg together until fully combined. Slowly pour the wet mixture into the dry stirring until just mixed. The batter will be thick so don't overmix it.
Pour the batter into the prepared pan or skillet and cook for 20 to 25 minutes, until the edges begin to pull away from the pan and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before slicing and serving.
Serving: 1slice | Calories: 162kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 122mg | Potassium: 123mg | Fiber: 1g | Sugar: 4g | Vitamin A: 139IU | Calcium: 48mg | Iron: 1mg