Southern (With a Twist) Cornbread
Need a gluten free and lacto ovo vegetarian side dish? Southern (With a Twist) Cornbread could be a spectacular recipe to try. One serving contains 191 calories, 6g of protein, and 6g of fat. This recipe serves 10. For 38 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have ground cornmeal, baking soda, kosher salt, and a few other ingredients on hand, you can make it. 56 people found this recipe to be delicious and satisfying. It is brought to you by Fountain Venue Kitchen. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is not so awesome. If you like this recipe, you might also like recipes such as Southern Peach Pie With A Twist, Southern Cornbread, and Southern Cornbread.
Servings: 10
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk, well shaken (see notes for dairy-free option)
1 tablespoon coconut oil (bacon fat would be traditional; may substitute oil)
2 large eggs
1 3/4 cups stone-ground cornmeal
1/4 cup honey (may substitute sugar; see notes)
1 teaspoon kosher salt
Equipment:
whisk
bowl
oven
frying pan
aluminum foil
paper towels
microwave
Cooking instruction summary:
Preheat the oven to 375 degrees F.In a large bowl, mix the cornmeal, baking powder, baking soda, and salt.In medium bowl, whisk the eggs until foamy. Whisk in the buttermilk and honey.Make a well in the center of the dry ingredients. Add the wet ingredients to the dry ingredients, and mix until just blended.Meanwhile, place the coconut oil in a 10-inch cast iron skillet (see comments above), and heat the skillet in the oven for 5 minutes or until very hot.Remove the skillet from the oven, and immediately pour in the batter. Return the skillet to the oven, and bake for 17-20 minutes or until the top is beginning to turn golden and the center is just cooked through. Check a few minutes early as all ovens vary. Taking care not to over-bake will ensure moist cornbread. (If the top is sufficiently browned but the center is still not cooked through, lightly drape with a piece of foil.)Serve hot or at room temperature, with butter, honey or — my personal favorite — strawberry jam. Wrap tightly, and refrigerate any leftovers. If the leftovers become dry, wrap lightly in a damp paper towel and reheat gently in the microwave. This will “refresh” the cornbread, as my grandmother used to say!
Step by step:
1. Preheat the oven to 375 degrees F.In a large bowl, mix the cornmeal, baking powder, baking soda, and salt.In medium bowl, whisk the eggs until foamy.
2. Whisk in the buttermilk and honey.Make a well in the center of the dry ingredients.
3. Add the wet ingredients to the dry ingredients, and mix until just blended.Meanwhile, place the coconut oil in a 10-inch cast iron skillet (see comments above), and heat the skillet in the oven for 5 minutes or until very hot.
4. Remove the skillet from the oven, and immediately pour in the batter. Return the skillet to the oven, and bake for 17-20 minutes or until the top is beginning to turn golden and the center is just cooked through. Check a few minutes early as all ovens vary. Taking care not to over-bake will ensure moist cornbread. (If the top is sufficiently browned but the center is still not cooked through, lightly drape with a piece of foil.)
5. Serve hot or at room temperature, with butter, honey or — my personal favorite — strawberry jam. Wrap tightly, and refrigerate any leftovers. If the leftovers become dry, wrap lightly in a damp paper towel and reheat gently in the microwave. This will “refresh” the cornbread, as my grandmother used to say!
Nutrition Information:
covered percent of daily need
