Editing Recipe page: Southern Cornbread

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The recipe’s step-by-step instructions and any other relevant information.

Ingredients: Paragraph block *

Ingredients:

2 cups yellow or white self-rising corn meal… Ingredients list

2 cups yellow or white self-rising corn meal *

2 cups yellow or white self-rising corn meal

1 large egg *

1 large egg

1¼–1½ cups buttermilk or whole milk *

1¼–1½ cups buttermilk or whole milk

¼ cup olive oil or vegetable oil *

Equipment needed: well-seasoned 8-inch or 10-inch… Paragraph block *

Equipment needed:
  • well-seasoned 8-inch or 10-inch cast-iron skillet (alternately: an ovenproof skillet or an 8x8-inch baking pan)
  • assorted measuring cups
  • medium or large mixing bowl
Steps:

Preheat the oven to 425°F (220ºC). If using cast-… Steps list

Preheat the oven to 425°F (220ºC). If using cast-…

Preheat the oven to 425°F (220ºC). If using cast-iron skillet, place it in the oven to heat. Do not preheat other types of skillets or baking pans.

If using non-cast-iron skillet or baking pan, coa…

If using non-cast-iron skillet or baking pan, coat with a non-stick spray.

Beat egg in the bowl. Stir in buttermilk and oil.

Beat egg in the bowl. Stir in buttermilk and oil.

Stir in the cornmeal and mix until just moistened…

Stir in the cornmeal and mix until just moistened. Batter will be somewhat lumpy. Take care not to overmix.

Pour the batter into the skillet and place in the…

Pour the batter into the skillet and place in the oven.

Then, bake until crust is a light golden brown an…

Then, bake until crust is a light golden brown and a toothpick inserted into the center comes out clean. This will take more or less time depending on the size of your skillet.

Make sure to let it cool in the skillet before se…

Make sure to let it cool in the skillet before serving.

Notes, tips, and variations Heading block

Any leftover cornbread can be wrapped in a damp t… Paragraph block *

Any leftover cornbread can be wrapped in a damp towel (to keep it moist) and stored in the refrigerator for several days. It can be frozen in storage bags for several months, but will usually become more crumbly if stored this way.
As an alternative, the Skillet Cornbread (PDF) recipe is very similar.

Authors

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Author 1

Roberta Johnson
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