Moist Southern Cornbread Recipe Julias Simply Southern Preheat pan with bacon drippings: put the bacon drippings in a 9 or 10 inch well seasoned cast iron skillet and put the skillet into the oven. then preheat the oven to 400°f with the skillet inside. (if you don't have an iron skillet, you can use an uncovered dutch oven or a metal cake pan.) make the batter:. Preheat the oven to 400 degrees. if you are using cast iron, place the 1 4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter. pour the cornmeal into a bowl and add the oil, egg, and buttermilk. mix until combined and drop a small amount into your skillet.
Classic Southern Buttermilk Cornbread Recipe Whisk egg in medium bowl. then, add remaining vegetable oil, buttermilk, and cornmreal mx to bowl and mix until well combined. carefully, pour batter into skillet, on top of the hot oil. the edges will begin to bubble! place in the preheated oven and bake 20 to 25 minutes or until golden brown. Preheat oven to 400 f. grease a 9×13 baking dish with vegetable shortening, oil, or butter. combine cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl. stir to mix thoroughly. whisk buttermilk and egg yolks together in a separate medium bowl. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. add corn oil to skillet, swirl oil around to coat bottom and sides. leave remaining oil in pan. return to high heat for 1 minute. pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. remove from stove. Add 2 tablespoons of butter. allow it to melt and then grease the entire skillet including the edges. while the skillet is hot, pour the mixture into the cast iron skillet. remove the pan from the stove and place it in the oven to bake for 20 25 minutes or until a toothpick can be inserted and return clean.
Southern Cornbread With Creamed Corn Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. add corn oil to skillet, swirl oil around to coat bottom and sides. leave remaining oil in pan. return to high heat for 1 minute. pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. remove from stove. Add 2 tablespoons of butter. allow it to melt and then grease the entire skillet including the edges. while the skillet is hot, pour the mixture into the cast iron skillet. remove the pan from the stove and place it in the oven to bake for 20 25 minutes or until a toothpick can be inserted and return clean. Preheat oven to 375°f (190°c) in a square baking dish (or cast iron skillet if preferred), melt the butter in the oven until it bubbles. while the butter melts, prepare the batter. in a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. Place pan in oven until oil is very hot, about 8 minutes. in a large bowl, whisk together cornmeal, flour, baking powder, and salt. in a small bowl, whisk together buttermilk, melted butter, and egg. make a well in center of dry ingredients. add buttermilk mixture; stir until combined. carefully pour batter into hot oil.
Southern Sweet Cornbread Recipe Preheat oven to 375°f (190°c) in a square baking dish (or cast iron skillet if preferred), melt the butter in the oven until it bubbles. while the butter melts, prepare the batter. in a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. Place pan in oven until oil is very hot, about 8 minutes. in a large bowl, whisk together cornmeal, flour, baking powder, and salt. in a small bowl, whisk together buttermilk, melted butter, and egg. make a well in center of dry ingredients. add buttermilk mixture; stir until combined. carefully pour batter into hot oil.
Classic Southern Buttermilk Cornbread Recipe