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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

Southern Cornbread

45 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups yellow or white self-rising corn meal
  • 1 large egg
  • 1¼–1½ cups buttermilk or whole milk
  • ¼ cup olive oil or vegetable oil

Method

  1. Preheat the oven to 425°F. If using cast-iron skillet, place it in the oven to heat. Do not preheat other types of skillets or baking pans.
  2. If using non-cast-iron skillet or baking pan, coat with a non-stick spray.
  3. Beat egg in the bowl. Stir in buttermilk and oil.
  4. Stir in the cornmeal and mix until just moistened. The batter will be somewhat lumpy. Take care not to overmix.
  5. Pour the batter into the skillet and place in the oven.
  6. Bake until crust is a light golden brown and a toothpick inserted into the center comes out clean. For an 8-inch skillet this can be 25–30 minutes; for a 10-inch skillet or an 8x8-inch baking pan about 20–25 minutes.
  7. Allow to cool for 5 minutes in pan before serving.