Southern-Style Skillet Cornbread

Name: Southern-Style Skillet Cornbread
Yield: Serves 12
Cuisine: American, Southern
Ingredients: 2 1/4 cups (11¼ ounces; 319 grams), cornmeal; 2 cups, buttermilk; 1/4 cup, vegetable oil; 4 tablespoons, unsalted butter, cut into pieces; 1 teaspoon, baking powder; 1 teaspoon, baking soda; 3/4 teaspoon, salt; 2 large, eggs

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Appears in Cook's Country February/March 2008, Cook's Country TV

Desserts or Baked Goods

American

Southern

Quick Breads

Dry-toasting the cornmeal before mixing the batter maximizes the corn flavor in this savory bread.

SERVES12

TIME1 hour

has video

WHY THIS RECIPE WORKS

Unlike sweet and cakey Northern versions that are better suited to the dessert table, Southern cornbread recipes contain neither sugar nor flour, making them savory enough to join the main course. We wanted to develop a proper Southern corn...

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