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This past weekend I was honored to be part of a food demonstration at our local Farmers Market. The topic of the day – Traditional Southern New Years Food. My friend, Chef Charles Shepperd shared fabulous collard greens with smoked turkey and I dished up black eyed peas and corn bread. I loved making the corn bread especially since I get to use REAL stone ground cornmeal from a local mill. The Old Mill of Guilford is right down the road from me but you can buy their wonderful products at several speciality shops and on line. So, here’s my recipe for Southern Cornbread. A word of caution…this is not from a box and is NOT sweet. Just slather on some butter or dip in the yummy goodness of your collards.
It’s whats on the table for New Year’s 2013!
This Southern cornbread is made totally from scratch, and is not sweet.
Equipment
Ingredients
- 1 cup yellow cornmeal (fresh, and preferably stone-ground)
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cups buttermilk
- 1 large egg
- ⅓ cup corn oil or vegetable oil
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 375 degrees
- In a bowl, blend together cornmeal, flour, baking powder, and salt.
- In a separate bowl, mix together baking soda and buttermilk.
- Add butter and 1 teaspoon oil into cast iron skillet and place in oven to heat for 5 to 7 minutes.
- Beat egg and oil together. Pour into cornmeal mixture.
- Add buttermilk mixture and blend until batter comes together. Don’t over mix.
- Remove the skillet from the oven and swirl butter to make sure it covers the pan.
- Pour batter into skillet and bake in oven for 25 minutes or until golden brown on top.
- Slice into wedges.
Did you make my Southern Cornbread?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
Friends, here’s a link to a post I wrote on Collard Greens. They are so stinking good it’s crazy. Big Sweetie is not a fan but loves this recipe!
Have a great 2013 New Year’s Day!
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This recipe does not mention the size skillet called for. I have a well seasoned 11-12” skillet that I’d love to make cornbread in. Wondering if I should basically double the ingredients?
Hey Lynn,
Thanks for reaching out! The 11-12 inch one should work great, that’s the size I’ve got at home! Hope you like the recipe, it’s a favorite!
~Donya