Cornbread and Milk
A deeply nostalgic Southern classic that offers ultimate comfort. This simple dish features warm, crumbly, golden-brown cornbread broken into a tall glass, then generously covered with cold, fresh milk or tangy buttermilk. It's a soulful, satisfying, and humble meal that has been cherished for generations.
For 6 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Preheat Oven and Skillet: Place a 9-inch cast-iron skillet in the oven and preheat to 425°F (220°C). A hot skillet is crucial for a crispy crust. This should take about 10 minutes.
- 2
Step 2
- a.Combine Dry Ingredients: In a large mixing bowl, whisk together the self-rising cornmeal, self-rising flour, granulated sugar, and salt until well combined.
- 3
Step 3
- a.Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk and the lightly beaten egg together until smooth.
- 4
Make the Batter: Pour the wet buttermilk mixture into the dry ingredients
- a.Stir with a wooden spoon or spatula only until the ingredients are just moistened. A few lumps are perfectly fine. Gently fold in the melted butter.
- 5
Step 5
- a.Bake the Cornbread: Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of butter to the skillet and swirl to coat the bottom and sides. Pour the batter into the hot skillet; it should sizzle as it hits the pan. Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
- 6
Serve: Let the cornbread cool in the skillet for 5-10 minutes
- a.To serve, break a generous piece of warm cornbread into a bowl or a tall glass. Pour about 1 cup of cold milk or buttermilk over it. Enjoy immediately with a spoon.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter. Overmixing develops gluten, which can result in a tough, dense cornbread instead of a tender one.
- 2The sizzle is the secret! Pouring the batter into a preheated, greased skillet creates an unbeatable crispy, golden crust.
- 3For the richest flavor and most tender crumb, use full-fat buttermilk. Its acidity reacts with the leavening agents to create a light texture.
- 4Let the cornbread rest for a few minutes before serving. This allows it to set and makes it easier to handle without falling apart completely.
Adapt it for your goals.
Savory
For a classic savory flavor, replace the melted butter in the batter with 1/4 cup of melted bacon drippings.
SpicySpicy
Fold 1-2 finely diced jalapeños (seeds removed for less heat) into the batter for a spicy kick.
CheesyCheesy
Stir 1 cup of shredded sharp cheddar cheese into the batter along with the melted butter for a rich, cheesy cornbread.
SweeterSweeter
For a more cake-like, sweet cornbread, increase the sugar to 1/4 cup and add 1 teaspoon of vanilla extract to the wet ingredients.
Why this is on our healthy list.
Provides Essential Calcium
The generous serving of milk or buttermilk is an excellent source of calcium, which is vital for maintaining strong bones and teeth, as well as proper muscle and nerve function.
Source of Energy
The carbohydrates from the cornmeal and flour provide a quick and satisfying source of energy, making this a filling and substantial snack or light meal.
Rich in Fiber
Cornmeal, especially whole-grain yellow cornmeal, contains dietary fiber, which aids in digestion and helps promote a feeling of fullness.
Frequently asked questions
A typical serving, which includes one piece of cornbread and a cup of whole milk, contains approximately 450-550 calories, depending on the exact ingredients used, such as the fat content of the milk and whether butter or bacon drippings are used.