Southern Style Cornbread – A small batch

May 27, 2011 at 4:47 pm Leave a comment

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It is my understanding that the difference between Southern style and the ones favored in the North, is that no wheat flour or sugar is used in the Southern version. This recipe is adapted from one shown on Cook’s Country. I added sugar, which isn’t traditional, but I guess I’m a typical Northerner, and I like my cornbread with some sweetness.

1 cup corn meal
1 egg
2 tablespoons butter
2 tablespoons oil
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon sugar (sorry purists)

Preheat oven to 450°

Combine buttermilk and corn meal, set aside

Add oil and butter to 8” cake pan or small cast iron skillet, and place in the oven while it preheats. I let the butter get brown and nutty. If you don’t like the flavor of brown butter, remove the pan from the oven before it’s fully preheated.

Add egg, soda, powder, salt, and sugar to cornmeal/buttermilk
remove pan from hot oven
add 3 tablespoons hot oil/butter combination from pan to the mix

Bake 15-20 minutes, or until brown and top is cracked, or a toothpick inserted comes out clean

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Entry filed under: Breads, For One or Two, Sides & Salads. Tags: .

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