3.1 31

Southern Corn Bread

  • Servings: MAKES ONE 10-INCH CORN BREAD

slideshow Chef Holiday Recipes Made Easy

slideshow More Delicious, Quick Side Dishes

KEY: Baking, Christmas, Game Day, Holiday Open House, Thanksgiving, American, Southern/Soul Food, Breads, Rolls & Muffins, Side Dishes, Make Ahead, Vegetarian

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • 4 tablespoons unsalted butter
  • 3 cups white cornmeal, preferably stone ground
  • 2 teaspoons cream of tartar
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 3 cups buttermilk
  • 4 large eggs, beaten

How to make this recipe

  1. Preheat the oven to 450°. Put the butter in a 10-inch cast-iron skillet and melt the butter in the oven.
  2. Meanwhile, in a large bowl, mix the cornmeal with the cream of tartar, salt and baking soda. Add the buttermilk and eggs and stir to blend.
  3. Remove the skillet from the oven and swirl to coat with the butter. Pour the melted butter into the batter and stir just until incorporated. Scrape the batter into the hot skillet and bake for about 35 minutes, or until crusty around the edge and springy to the touch. Invert the corn bread onto a rack and let cool completely.

Make Ahead

The corn bread can be stored in the refrigerator for up 2 days.

Contributed By Published November 1998

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace




464182 recipes/southern-corn-bread 2013-12-06 Edna Lewis, Scott Peacock baking|christmas|game-day|holiday-open-house|thanksgiving|american|southern-soul-food|breads-rolls-and-muffins|side-dishes|make-ahead|vegetarian november-1998,edna lewis,scott peacock,thanksgiving dinner,southern food,corn bread,bread recipe recipes,southern-corn-bread 464182
Close