Southern Cornbread is a traditional American recipe (from the American South) for a classic milk-based cornbread. The full recipe is presented here and I hope you enjoy this classic American version of: Southern Cornbread.
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Ingredients:
50g sifted plain flour
300g cornmeal
1 tsp baking soda
1½ tsp baking powder
1/2 tsp salt
2 eggs, beaten well
240ml buttermilk
480ml whole milk
1½ tbsp butter
Method:
Sift the cornmeal, baking soda, baking powder and salt into a bowl then stir the eggs into the dry ingredients. Add the buttermilk and half the milk and stir these in.
Meanwhile add the butter to a large metal frying pan (some 22cm x 5cm) and melt on high heat. As soon as the butter has melted pour in the batter. Carefully pour the remaining milk on top (whatever you do, do not stir). Place the frying pan in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 50 minutes, until the cornbread is set and baked through. Allow to cool a little, slice into wedges and serve.
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