The first recipes for cornbread were developed in the South, where Cherokee, Chickasaw, Choctaw, and Creek tribes would combine cornmeal and water and cook it over an open hearth. Settlers who had access to ingredients like buttermilk and eggs enhanced the recipe, making it what it is today.
This recipe is for a traditional buttermilk cornbread in the Southern-style. Cornbread in the South generally uses less sugar and flour than Northern-style cornbread, where sweeter, more cake-like bread is preferred. In the South the bread is served with molasses, and in the North it is typically enjoyed with butter and honey.
Recipe Servings: 10
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- 8 Tbsp (1 stick) unsalted butter
- 1½ cups buttermilk
- 2 large eggs
- 2 cups cornmeal
- 1 cup unbleached all-purpose flour
- ½ cup sugar
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp ground black pepper
Directions
- Preheat the oven to 400°F and grease a 13 x 9-inch metal baking pan using nonstick cooking spray.
- Melt butter in a large saucepan.
- Remove the pan from heat and whisk in the buttermilk and then the eggs.
- Whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl.
- Add the buttermilk mixture, stirring to form a soft dough.
- Pour the dough into the greased pan and bake in the oven for about 20 minutes.
- Remove the bread from the oven and let it cool before slicing to serve.
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