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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
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.
Combine Dry Ingredients: In a large mixing bowl, whisk together the self-rising cornmeal, self-rising flour, granulated sugar, and salt until well combined.
Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk and the lightly beaten egg together until smooth.
Make the Batter: Pour the wet buttermilk mixture into the dry ingredients. 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.
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.
Serve: Let the cornbread cool in the skillet for 5-10 minutes. 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.
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Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
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.
This southern recipe takes 35 minutes to prepare and yields 6 servings. At 265.99 calories per serving with 10.69g of protein, it's a beginner-friendly recipe perfect for supper or snack or dessert.
For a classic savory flavor, replace the melted butter in the batter with 1/4 cup of melted bacon drippings.
Fold 1-2 finely diced jalapeños (seeds removed for less heat) into the batter for a spicy kick.
Stir 1 cup of shredded sharp cheddar cheese into the batter along with the melted butter for a rich, cheesy cornbread.
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.
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.
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.
Cornmeal, especially whole-grain yellow cornmeal, contains dietary fiber, which aids in digestion and helps promote a feeling of fullness.
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.
Cornbread and Milk is a source of carbohydrates for energy and calcium for bone health. However, it is also high in calories and fats, especially when made with butter and whole milk. It's best enjoyed as a comforting treat in moderation as part of a balanced diet.
Yes, but buttermilk is highly recommended for its tangy flavor and ability to create a tender crumb. If you must substitute, you can make a 'sour milk' by adding 1 tablespoon of lemon juice or white vinegar to 1.25 cups of regular milk and letting it sit for 5-10 minutes.
This can happen for a few reasons: overbaking, overmixing the batter, or an incorrect ratio of wet to dry ingredients. Be sure to mix just until combined and check for doneness at the 20-minute mark.
Store leftover cornbread (without milk) tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. You can also freeze it for up to 3 months.
Serving with cold whole milk provides a creamy, slightly sweet contrast to the savory cornbread. Serving with cold buttermilk offers a tangy, refreshing flavor that many people in the South prefer, as it cuts through the richness of the bread.