Southern Cornbread
Serves 8 · 2 of 6 items checked · 3 aisles
Dairy & Eggs
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Pantry / Durable
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Archive recipe
A plain pone of cornmeal, buttermilk, and egg, baked in a hot skillet.
Corn was the staple grain of the southern colonies and cornmeal the everyday bread. A simple batter baked in a greased iron skillet made a crusty bread to eat with greens, beans, or ham.
The dish
2 of 6 items checked
Serves 8 · 2 of 6 items checked · 3 aisles
Put a little butter in an iron skillet and set it in a hot oven to heat.
Stir the cornmeal, baking soda, and salt together in a bowl.
Beat in the buttermilk and egg until the batter is smooth and pourable.
Pour the batter into the hot skillet, where it should sizzle at the edges.
Bake until the top is golden and a knife comes out clean. Cut into wedges and serve warm.
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