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Southern Cornbread
Guiding Stars
Servings:
6-8 (224 g) as an appetizerPrep Time:
20 minutesCook Time:
40 minutes
Ingredients
Traditional southern cornbread is often, like this recipe, unsweetened. The key to perfect cornbread is using just enough butter in a hot skillet to crisp the edges. Eat this fresh and warm, or use it as the base for cornbread dressing.
3 c. stone-ground cornmeal
1 t. salt
6 t. baking powder
3/4 t. baking soda
2 1/2 c. skim milk
2 T. lemon juice
3 eggs
1/2 c. olive oil
1/4 c. unsalted butter, melted
Directions
1. Place a 12-inch cast iron skillet on the center rack of the oven and preheat to 375 degrees F.
2. Combine milk and lemon juice and let sit for 5 minutes.
3. In a large bowl, whisk together cornmeal, salt, baking powder, and baking soda.
4. Whisk eggs into soured milk. Drizzle in oil and all but 1 tablespoon of the melted butter.
5. Whisk wet ingredients into dry ingredients until well mixed but slightly lumpy.
6. Pour remaining butter into hot skillet and swirl to coat bottom and sides. Pour batter into prepared skillet. Bake until cornbread is lightly browned on top and a toothpick inserted into the middle comes out clean (about 45 minutes).
Nutrition
| Nutritional Facts | |
| Servings | 6-8 (224 g) |
| Base Nutrients | |
| Calories | 517 kcal (26%) |
| Calories from Fat | 271 kcal (0%) |
| Total Fat | 30 g (46%) |
| Saturated Fat | 8 g (42%) |
| Cholesterol | 104 mg (35%) |
| Sodium | 1005 mg (42%) |
| Total Carbohydrates | 54 g (18%) |
| Dietary Fiber | 4 g (18%) |
| Protein | 11 g (19%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 2 mg (2%) |
| Minerals | |
| Calcium | 482 mg (37%) |
| Iron | 3 mg (18%) |
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