Get that Cast Iron Sizzling: Melt the butter in your cast-iron skillet over medium-high heat on your stove, not your oven! This helps create a perfectly crisp bottom crust when you pour the cornbread batter into it.Mix the batter: In a large mixing bowl mix all the dry ingredients together.The full measurements are at the bottom of the post in a printable recipe card! It's a sweet little surprise that makes for beautiful, crunchy texture.Įven if this is your first time making it, this'll be the best cornbread you'll have ever eaten. This is optional, but I love sprinkling this over the batter before baking. If you don't have buttermilk, you can mix whole fat milk and a teaspoon of lemon juice or a bit of white vinegar. The acid in buttermilk reacts to the baking powder in the batter, creating bubbles, adding lift and lightness to your cornbread. Buttermilk isn't just a great and classic ingredient in cornbread, it's a needed ingredient. Depending on how savory you like your cornbread, decrease the amount as you like. Make sure it's aluminum-free baking powder that you've bought within the last 6 months! I also use cornmeal whenever I make English muffins and deep-dish pizza! Don't think that this is a one-use type of ingredient. Unlike in most of my baking recipes, it won't matter if you use unsalted or salted butter for this recipe. The Southern version is often seen as a side for chili, and it's a custom to crumble it up in milk and eat it like that, though I love my Northern-style with milk as well. It's more savory, uses coarser cornmeal in the batter, (and even some corn kernels) and you'll often see bacon fat used as well. My family prefers it this way and Jiffy mix users are used to this type. This is Northern style, it's sweeter and more cake-like. Let me make this clear: this recipe isn't for southern cornbread. What is the difference between Northern and Southern Cornbread? We even make dressing out of it (we don't call stuffing 'stuffing' in the south).ĭrizzle on some honey or molasses and you've got yourself a piece of history. In the 1800's, more ingredients were added into cornbread like eggs, sugar, and wheat flour because mass production of corn meal degraded the quality.Ĭornbread is a huge thing in the South, served alongside just about any type of dish any time of the year: with barbecue in the summer, chili while tailgating, alongside the holiday goods at Thanksgiving, Christmas, and Easter. And because corn was easy to grow and more affordable than wheat flour corn meal, and cornbread, became a southern staple. Pro Tips for the Best Homemade CornbreadĬornbread, much like other corn-focused Southern dishes like Shrimp and Grits, originated from Native Americans who domesticated it and used in in cuisine many thousands of years before colonizers came upon the scene.Īcross Northern and Central America, different tribes used corn in different ways, creating corn flour for tamales and arepas, tortillas and soups, and different frybreads.Please see my Full Disclosure Policy for more details. No shade, but why even use the boxed mix? You could even make your own out of the dry ingredients in this recipe just to have on hand.Ī delicious cornbread recipe with simple ingredients is right at your fingertips, honey! Homemade cast iron skillet cornbread -from scratch- is possibly one of the easiest recipes I ever made. I grew up on jiffy corn muffin mix, so Jiffy mixes were something that was always used for cornbread by everyone I knew.īut once I started making it from scratch, I had one question: In our home, and on the East coast, we love a sweeter cornbread. Now, that was my savory cornbread, which was really popular in Texas. Trust me, if my husband had a problem, a basket of moist cornbread and my southern fried chicken could assuage anything. But his chief especially loved my southern cornbread with bacon grease and sharp cheddar cheese. While he was in the military (I had gotten out and decided to be a housewife), I would bake all types of goodies for him to bring to work. If you're new here, I got married at 18 to my high school sweetheart and we immediately left home for Ft. Throw out the Jiffy mix, you won't be needing it! Simple to make with a tender, fluffy middle and buttery golden brown top sprinkled with crunchy raw sugar. This buttery cast-iron skillet sweet cornbread has been a favorite in my favorite since I first got married.
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