I'm participating in a Virtual Recipe Swap where we all shared a favorite family recipe. We get matched with another blogger - they make our recipe and we make theirs.
I was lucky to draw Heather who blogs at The Homesteading Hippy. Her blog is incredible - packed full of great ideas. The recipe she shared with me was her Best Ever Southern Cornbread. Like me, Heather is not from the South, but her husband is and she perfected this recipe to satisfy his Southern soul. I loved this recipe and hope that I did it justice.
Best Ever Southern Cornbread
- 1½ cups ground cornmeal
- ½ cup whole wheat flour (I used all purpose flour)
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ cups buttermilk
- 2 eggs
- 8 tablespoons melted, unsalted butter
Preheat the oven to 400°. While it is heating, place the butter in a cast iron skillet to melt.
In a large mixing bowl, add the dry ingredients and blend. In a separate bowl, mix the buttermilk and egg and mix well. Blend the wet ingredients into the dry until just moist.
Add the melted butter from the skillet, saving a bit in the pan.
Swirl remaining butter in pan to coat. Pour cornbread batter in the skillet.
Bake for 25-30 minutes, until golden brown. Dot with butter on top after removing from oven.
Although, being a Yankee, I can't comment on the authenticity of this Southern Cornbread, I can certainly tell you that it is indeed delicious! It is light and moist, and has just a touch of sweetness. I loved baking it in my cast iron skillet - I think that is what gave it the delightful crispy crust.
And Heather was right - a slice of this makes a fantastic breakfast the next day if you have leftovers.
I've made some (which is waiting patiently in my freezer) to use with a great cornbread stuffing recipe - keep an eye out for it! Thanks so much Heather for sharing your recipe!