Southern Cornbread
Southern Cornbread is a hearty, unsweetened variety of cornbread, widely served in the Southeastern United States. It is easy to make and is usually served as the bread portion of lunch or dinner (supper). It is not unusual for some people to occasionally have a simple, quick meal—even breakfast—by crumbling cornbread into a glass of buttermilk and eating it.
March 21, 2019
Roberta Johnson
Recipe
Ingredients:
1 large egg
1¼–1½ cups buttermilk or whole milk
¼ cup olive oil or vegetable oil
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: