Southern Skillet Cornbread

Southern Skillet Cornbread  makes a seriously delicious cornbread without  a single pinch of  sugar in it, as per the law.
Southern Skillet Cornbread

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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Southern Skillet Cornbread
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 logo

Supper Club Saturday

January 2021 Shared Recipes

Southern Skillet Cornbread

Southern Skillet Cornbread

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Southern Skillet Cornbread

Southern Skillet Cornbread

Sue Lau
No ratings yet
Prep Time 15 mins
Cook Time 25 mins
Course Bread, Quick Bread
Cuisine American, Southern
Servings 8

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

From the kitchen of palatablepastime.com
Keyword cast-iron cooking
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Southern Skillet Cornbread

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