nothing says the south better than fresh cornbread
I’m so excited to share this my favorite cornbread recipe, I have another more simple version for those times you are on the water and don’t have yogurt, buttermilk, or cream corn. But if you can plan ahead and have these key ingredients on board you will not be dissipated.
I always travel with dry buttermilk, it is the best way to always have access to buttermilk and not have to see it spoil if you can’t use it fast enough
I was lucky to find my corn mill at Harris Teeters, and it’s from a local mill and that always makes me happy.
It is from the Buffaloe Milling Co., INC and milled in Kittrell, N.C.
They have been milling corn for over a hundred and fifty years, and it is beautiful.
CornBread
My favorite corn bread
Equipment
- 1 12 inch cast iron skillet
Ingredients
- 1 1/2 cups flour all-purpose
- 1 1/2 cups corn meal
- 1/3 cup sugar
- 1 tbsp baking soda
- 1 tbsp baking powder
- 5 oz plain yogurt
- 1/2 cup cream corn
- 1 1/2 cups buttermilk
- 3 each eggs
- 1/3 cup butter melted
Instructions
- rub the bottom and sides of a 12 inch cast iron skillet with crisco, vegetable oil or canola oil
- place skillet in the center of your oven and turn the oven to 375 and let the skillet heat up with the oven
- in one bowl add all the dry ingredients and whisk well to compine
- in anouther bowl add all the wet ingrediendtand whisk well
- when the oven comes to temp slowly mix the wet ingredients in the dry and mix well but do not beat or over mix
- remove the pan from the oven and pour the batter in
- place pan in the oven and set timer for 8 minutes
- rotate and set timer for 8 minutes
- insert a toothpick into the center and if it comes out clean remove from oven and if not check every 2 minutes
- let set about 5 minutes before cutting
Nutrition
Calories: 290kcalCarbohydrates: 55gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 683mgPotassium: 245mgFiber: 4gSugar: 13gVitamin A: 122IUVitamin C: 1mgCalcium: 179mgIron: 2mg
Tried this recipe?Let us know how it was!