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Old fashioned southern cornbread recipe

Old fashioned southern cornbread recipe

Kimberly Booker RD
Southern-style cornbread is like a good friend: it’s comforting, reliable, and pairs well with just about anything. Think of it nestled next to a steaming bowl of chili, swimming in the juices of a Thanksgiving turkey, or sopping up the remnants of a succulent barbecue sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Servings 12 Servings
Calories 202 kcal

Equipment

  • Cast iron skillet
  • Large mixing bowl
  • Separate bowl

Ingredients
  

  • 1 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup vegetable oil *refer to notes below
  • 1/2 cup shredded cheese
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups cornmeal
  • 1/3 cup granulated sugar *or substitute with honey
  • 2 large eggs *lightly whisked
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt

Instructions
 

Step 1: Preheat the Oven

  • Let’s get this party started. Preheat your oven to 425°F (220°C). Place your cast iron skillet in the oven as it heats up. This ensures a crispy crust.

Step 2: Mix Dry Ingredients

  • In a large mixing bowl, combine your all-purpose flour, cornmeal, sugar, baking powder, and sea salt. Get these dry ingredients well acquainted. Use a whisk for the best blend.

Step 3: Combine Wet Ingredients

  • In a separate bowl, mix together the whole milk, vanilla extract, vegetable oil, and lightly whisked eggs. Whisk until it’s a smooth, unified mixture.

Step 4: Create the Batter

  • Slowly incorporate the wet mixture into the dry ingredients. Stir until just combined. Don’t overmix! Think of it as trying to merge two friend groups at a party—gently does it.

Step 5: Add Cheese

  • Just before pouring the batter into the skillet, fold in the shredded cheese. This adds a subtle, delightful twist to the traditional recipe.

Step 6: Bake

  • Carefully remove the hot skillet from the oven. Grease it with some butter or oil, then pour the batter into the hot skillet. The batter should sizzle when it hits the pan—music to your ears! Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Notes

  • Use a Cast Iron Skillet: This isn’t just for show. It helps create that crispy crust that’s iconic for Southern cornbread.
  • Preheat the Skillet: Heating the skillet before adding the batter ensures an even bake and a crust that’s to die for.
  • Don’t Overmix: Overmixing can result in a dense, tough bread. Gentle stirring is key.
  • Experiment with Cheese: While shredded cheddar is a classic, try pepper jack for a spicy kick or mozzarella for a gooey texture.
  • Storing Leftovers: Store any leftover cornbread in an airtight container. It can last up to a week in the fridge!

Nutrition

Calories: 202kcal
Keyword Old fashioned southern cornbread recipe
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