Southern Skillet Cornbread makes a seriously delicious cornbread without a single pinch of sugar in it, as per the law.
Southern Skillet Cornbread
By Sue Lau | Palatable Pastime
Southern Skillet Cornbread is my recipe of the day with the blogging group Supper Club Saturday. This is the inaugural event for this group, having reformed out of the two groups Baking Bloggers and Multicooker Monday.
For this year, we will be doing general recipe postings on the first and last Saturdays of the month, with the last Saturday being called Potluck Party. So enjoy the recipes and see you again on the 29th for the next grouping!
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For my first offering, I wanted to share my recipe for cornbread made without sugar. I know there are camps on either side.
For my preference, what I make mostly depends on mood or what I serve it with. With New year ham and beans or black-eyed peas, I find the sugarless Southern style to be perfect.
Supper Club Saturday
January 2021 Shared Recipes
Supper Club Saturday
January 2021 Shared Recipes
- Sneha’s Recipe mixed Homemade Spiced Rum
- Magical Ingredients presented Mighty Mushroom Bites “Vada” Curry
- A Day in the Life on the Farm baked Pizza Montanara
- Palatable Pastime baked Southern Skillet Cornbread
- Our Good Life tossed together Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons
Southern Skillet Cornbread
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Southern Skillet Cornbread
Southern Skillet Cornbread
Equipment
- 1 (10-inch) seasoned cast iron skillet
Ingredients
Skillet treatment:
- 2 tablespoons cold butter
Cornbread:
- 2 large eggs
- 1/2 cup cooled melted butter
- 1-1/2 cups buttermilk
- 1 cup white cornmeal
- 1 cup yellow cornmeal or masarepa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400F with a 10-inch cast-iron skillet inside.
- Whisk together the eggs, melted butter and buttermilk in a small bowl.
- In a mixing bowl, stir together the cornmeal, yellow cornmeal (or masarepa), baking powder, baking soda, and salt.
- Stir the buttermilk mixture into the cornmeal and mix until blended.
- Remove the skillet from the oven and add the 2 tablespoons cold butter, swirling to coat the pan as it melts.
- Add the batter to the pan, spreading evenly.
- Place the skillet back into the oven and bake for 25 minutes or until the cornbread tests done with a toothpick.
- Slice into wedges and serve warm.
Notes
Nutrition
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I have never made sugarless cornbread. I’ll have to give it a go.
This sounds spot on for me. IA spicy chutney pairs perfectly for us.