[NEW] Southern Cornbread

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.

Active: 20 minutes Cook: 40 minutes Total: 1 hour

Ingredients

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

Place a 12-inch cast iron skillet on the center rack of the oven and preheat to 375°F.
Combine milk and lemon juice and let sit for 5 minutes.
In a large bowl, whisk together cornmeal, salt, baking powder, and baking soda.
Whisk eggs into soured milk. Drizzle in oil and all but 1 tablespoon of the melted butter.
Whisk wet ingredients into dry ingredients until well mixed but slightly lumpy.
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 Facts

6 servings per container

Serving size 224 g

Amount per serving

Calories 517

% Daily Value*

Total Fat 30.1g	38%
Saturated Fat 8.3g	40%
Trans Fat 0.3g
Cholesterol 104.2mg	35%
Sodium 1004.9mg	43%
Total Carbohydrate 53.6g	20%
Dietary Fiber 4.48g	14%
Total Sugars 5.7g
Includes 0g Added Sugars	0%
Protein 11.3g
Vitamin D 1.7mcg	10%
Calcium 482.2mg	35%
Iron 3.2mg	15%
Potassium 372.6mg	8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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