Old Fashioned Buttermilk Cornbread in Iron Skillet

This recipe for Southern cornbread is one that I have made many times and it never fails to please my guests.  Information technology is moist and just succulent with a slight tang from the buttermilk that makes it a groovy accompaniment to any meal.

Before nosotros get started on this cornbread recipe, I take to tell you that my recipe has sugar in it.  I am a Yankee by nascence but alive in the South at present.

I've made cornbread when I was younger and I make information technology at present.  And to me, Southern cornbread means sweet cornbread.  It is what I get served in restaurants here and what I like to serve my guests at habitation.

The question that is always asked is "Is Southern cornbread sweet.?" And my reply is, if you make this recipe as is, it's gonna be sweetness!

To me, having lived in both places, this recipe is the perfect mix of savory Southern cornbread and sugariness Northern Yankee cornbread. It is fluffy and soft, and only plain delicious!

Principal differences between Northern (Yankee) cornbread and Southern cornbread

I debated adding this portion to my blog post, since this topic is a hot i for many and there are as many answers to as there are questions asked.

A quick search on Google will tell you lot that traditional Southern cornbread sometimes has no sugar and Northern cornbread is more than buttery and has a cake-like texture.

It is also argued that archetype Southern cornbread uses but white cornmeal and Yankee cornbread uses yellow.

Hogwash I tell you! In the last few years, here in the South, every single piece of cornbread that I have eaten is sweet and yellow. Case closed – for me at least! (You mileage may vary and that is fine.)

Making "my" Southern Corn breadstuff.

This like shooting fish in a barrel Southern cornbread makes a wonderful side dish for every thing from Southern fried chicken to a hearty bowl of fall soup. Information technology's piece of cake to brand and on the table quickly.

The ingredients

To make this corn staff of life recipe, you will need these ingredients:

• butter
• white sugar
• eggs
• buttermilk
• baking soda
• cornmeal
• all-purpose flour
• body of water table salt

The grooming of the Southern cornbread recipe

To brand the cornbread, start by melting the butter in a large skillet. And so remove from the estrus and stir in the sugar and chop-chop add the eggs and beat until everything is well composite.

Stir in the buttermilk and baking soda and give information technology all a good mix.

In one case everything is combined, cascade the sweetness Southern cornbread mixture into your baking dish.  A foursquare pan is easy for every day cornbread making and bandage iron skillet gives a more rustic look to the presentation.

Lining the pan with some parchment paper makes information technology easy to remove after baking.

I've cooked this cornbread ways both and get great results from this recipe every fourth dimension. Bake until a toothpick inserted in the center comes out clean – well-nigh twoscore minutes.

How does this Southern cornbread taste?

Every bite of this delicious cornbread recipe is tangy and sugariness. Information technology has a great texture that is non also cake-light and makes a perfect side dish for and then many recipes.

I love to serve cornbread with fall stews and hot bowls of common cold weather condition soups. It's perfect with pasta dishes and tasty in the morning time with eggs. To me, cornbread is the all around perfect side dish.

I make upward a batch of it anytime I make anything in the crock pot. It is perfect for mopping up every last drop of gravy!

I like to serve it with curried soups and also every bit a Thanksgiving bread.  It really is the perfect alloy of sweet and savory and is so very easy to make.

Pin this Southern cornbread for afterward.

Would you similar a reminder of these delicious buttermilk corn breadstuff? Just pivot this image to one of your cooking boards on Pinterest.

Admin note: This mail service get-go appeared on the blog in Dec of 2012. I accept updated the post to add all new images, a printable recipe bill of fare and a video for you to enjoy.

Prep Time 5 minutes

Cook Time 40 minutes

Total Fourth dimension 45 minutes

Ingredients

• 1/2 loving cup butter
• 2/3 cup white sugar
• ii eggs
• i cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• ane cup all-purpose flour
• ane/2 teaspoon ocean salt

Instructions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an eight inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Rapidly add together eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan.
3. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
4. Bake in the preheated oven for xxx to xl minutes, or until a toothpick inserted in the center comes out clean.

Notes

The recipe can be fabricated in a square pan lined with parchment paper or a small sized cast iron skillet.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 206 Total Fat: 9g Saturated Fatty: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 52mg Sodium: 256mg Carbohydrates: 28g Fiber: 1g Carbohydrate: 12g Poly peptide: 4g

Nutritional data is approximate due to natural variation in ingredients and the cook-at-abode nature of our meals.

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