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Southern Cornbread

User Rating 5 Star Rating (2 Reviews)

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Southern Cornbread
This cornbread comes out with a moist, custard-like center, a nice change from the typical cornbread.

Ingredients:

  • 1 1/2 tablespoons butter
  • 1/3 cup sifted flour
  • 1 1/2 cups cornmeal, sifted before measuring
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 2 cups whole milk, divided

Preparation:

Preheat oven to 350°. Put the butter in a 9-inch cast iron skillet or 9-inch square baking pan and heat in the oven or on the stovetop until the pan is hot and the butter is melted but not browned.

Meanwhile, sift the flour, cornmeal, baking soda, baking powder, and salt into a mixing bowl. Whisk together the eggs, buttermilk, and and 1 cup of the whole milk. Stir into the dry ingredients until well blended.

Pour the batter into the hot pan. Carefully pour the remaining 1 cup whole milk evenly over the top of the batter; do not stir. Place the skillet in the oven and bake for about 50 minutes, or until cornbread is set and baked through.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member AmyBachmann

love it! I love the cornbread recipe that is not dry and crumbly.

0 out of 0 people found this helpful.

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