The Southern style Cornbread Recipe is a quick cornbread is traditionally served as an accompaniment for a barbecue, soup, or stew. Some authentic Southern recipes omit the honey.
8in (20cm) springform round cake pan or
similar-sized flameproof cast-iron frying pan
1 2/3 cups fine cornmeal or polenta, ideally
white cornmeal if you can get it
2 tsp baking powder
1/2 tsp fine salt
2 large eggs
1 cup buttermilk
4 tbsp unsalted butter or bacon drippings,
melted and cooled, plus extra for greasing
1 tbsp honey (optional)
1 Preheat the oven to 425°F (220°C). Grease the cake pan or frying pan and place it in the oven to heat up. In a large bowl, mix together the cornmeal, baking powder, and salt. Whisk together the eggs and buttermilk.
2 Make a well in the center of the cornmeal mixture and gradually pour in the buttermilk mixture, slowly stirring until incorporated. Stir in the melted butter or bacon drippings, and honey, if using, and mix until smooth.
3 Carefully remove the hot pan from the oven and pour in the mixture. The pan should be hot enough to make the batter sizzle as it goes in; this is what gives the cornbread its distinctive crust.
4 Bake in the middle of the oven for 20–25 minutes until slightly risen and browning at the edges. Leave to cool for 5 minutes.
Best served warm from the oven, the bread can be made 1 day ahead and kept tightly wrapped in paper.
Chile and Cilantro Cornbread Add 1 red chile, seeded and finely chopped, and 4 tablespoons finely chopped cilantro at the same time as the honey.
Southern cornbread gains a lot of its flavor from the use of melted bacon drippings in the batter, and a jar of collected leftover bacon grease is a common sight in kitchens across the Southern United States for this very reason so start your own collection!
|Southern style Cornbread|