Cornbread is one thing I love but….yea….there is a but….I like mine made with white corn mill. Corn mill that is ground the old fashioned way. Kinda course and larger than the factory in the bag kind. No, I do not like it sweet either. This is the way my grand mother made hers. I love it smattered with butter….too! From time to time you might find me eating one of the sweet yellow variety but not to often. I prefer the white crunchy on the out side soft with butter on the inside, kind. I make them in muffin shapes, in corn sticks or in a cast iron skillet and slice in wedges. Hope you enjoy these as much as my gang does.
1/2 cup flour
1 1/2 cup stone-ground white cornmeal
1 teaspoon salt
4 tablespoons melted butter for mix
4 tablespoons for pan
2 teaspoon baking powder
1/4 teaspoons baking soda
2 eggs beaten
1 1/2 cups buttermilk + or – see above
Preheat oven to 375
I mix all the dry ingredients in one bowl and all the wet in another bowl. I place a small pad of butter in muffin tin or 4 tablespoons a cast iron skillet. Let the butter melt and then mix the dry with the wet and pour into your pan. Bake for 25 minutes or until golden brown and done in the center.
I’m so happy you stopped by…tomorrow chicken and dumplings come on back!
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How to Make Southern Skillet Cornbread With Buttermilk — powered by ehow