I use a traditional Cast Iron skillet to cook our Old Fashioned Southern Corn Bread. Whisk the buttermilk and butter together and add it to flour mixture. I mean, there was a time not long ago when vegetable oil was not even a thing. Crumbled over a plate of cooked collard greens. If you’re looking to add some spice to your next batch, give this a try! of sweet corn – drained. This is the best cornbread recipe I’ve tried so far. 2 Tbsp. oh ,thank you meegan! Because it's the virtually unbreakable, multipurpose cookware that just makes food better. window.fd('form', { Thank you so much for the comment. It has been exhausting to just watch the news! In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. 1/4 cup honey (Beeyond the Hive of course!) Pam, I am so excited to try your recipe & I’m thrilled I have everything. }); Subscribe and grab our amazing Top Ten Salad recipe cookbook it is beautiful and recips are fantastic! Old Fashioned Southern Cornbread is a great bread to serve with real butter and honey or a drizzle of blackstrap molasses. Serve this Southern Style Cornbread it with rich real butter and a big pitcher or sweet tea! Put a 9-inch cast iron skillet in the oven to warm up. Another scrumptious way that we eat cornbread is crumbled up in a tall glass of cold milk. Cut in oil till crumbly. I love how you explain the different types of cornbread, too! But my boys were happy campers. Most buttermilk cornbread recipes that include jalapeños call for fresh jalapeños. Thank! We used our Cast Iron Wedge Pan, which we pre-heated in the oven while we cooked the bacon in a separate skillet on the stovetop. Preheat oven to 425° and coat the inside of a 9-inch pie plate or 9 to 10 inch cast iron skillet or 8x8 … Arrange jalapeños on the surface. I loved this cheddar jalapeno buttermilk bread and southern cornbread, so I decided to turn those flavors into a muffin.It may not be very creative but they're darn delicious. The 1/8 cup of sugar Is something we both like. Browned on top, crispy sides, and just moist enough inside. ….thanks, been craving some “real’ cornbread for a few days. But the result was absolutely delicious and I’m thrilled with it. Generously grease or spray a 9" oven-proof skillet, square baking dish, or pie pan on bottom and sides. Then serve it all with a cold pitcher of iced tea. I had no buttermilk, so tried this recipe. Directions Position a rack in the center of the oven and preheat to 400 degrees Fahrenheit. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn. I love cornbread. When I was growing up my dad could cook two things that I remember well Southern Cornbread and Fried Rice. Cook the bacon in a 9 Inch Cast Iron Skillet over medium heat until it starts to sizzle. Hope you’re all staying safe out there ……. I followed the recipe but I didn’t add sugar…NAILED IT!!! But I love it, it is refreshing and filling at the same time. Today I am sharing the recipe he taught me as a young child, Old Fashioned Southen Cornbread Without Buttermilk. Jiffy is fine once in a while but my mother always used the old Fanny Farmer cookbook recipe and when we married 32 years ago this year, she gave me a paperback copy ~ now falling apart and well loved! Yes, traditionally you have this with buttermilk but we do not use it. Southern cornbread uses less flour than its northern counterpart and rarely contains much sugar. Thanks! Mine always come out too dry. In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar. The taste & quality is much better. This in the oven in my cast iron skillet at the moment and it looks and smells wonderful. Preheat your oven to 425 degrees Fahrenheit. Directions: Preheat oven to 425 degrees. If you are using self-rising flour omit the baking powder. Fold in 1 cup cheese, corn, and diced jalapeños. It is the perfect recipe to use to make Cornbread Dressing or slathered in butter and served with a big bowl of chili or a meaty stew. Pour batter into prepared dish/skillet and bake for 20-to 25 minutes. We used Nick Malgieri’s recipe for bacon and green onion cornbread in the Lodge Cast Iron Cookbook, added cheese, and topped it with peppers to make the jalapeño bacon cheddar cornbread pictured here. It was a bit dry, I personally prefer it more moist, any suggestions on what i could add for a more moist texture. Heat a cast iron skillet on medium-high and add the cornmeal. I think I will try it with a can of cream corn added next time per your suggestion above (just for personal preference moisture wise) but very impressed and will make again! I am still not 100 percent. See my full disclosure here. Why should you choose cast iron? Hopin, My sweet granddaughter the Christmas Princess so k. A little piece of treasure found at Good Things. Pour in enough regular milk to reach the 1 ¾ cup line. Buttermilk Cheddar Jalapeño Cornbread Recipe Notes. Yes, just make sure to test that it has cooked long enough. I prefer a less sweet cornbread, like you. of canned jalapeno diced. Regulate the heat so that it... As soon as you start cooking the bacon, … Note: This recipe was originally written for a 9 Inch Skillet. Packed with jalapeños and cheddar cheese, this easy cornbread recipe is perfect as a side dish for your holiday feast or as … 3 Tablespoons seeded and minced fresh jalapeno peppers (2-3 peppers)Sift together the flour, cornmeal, sugar, baking powder, and salt. Cut and serve. 1 box of Jiffy Corn Muffin Mix. I used 1/4c sugar. thank you Julie! I am hoping to make a batch tonight! Will it still be good with white corn mean it’s all I have ‍♀️. Stir until well combined. The top will be golden brown and the sides crunchy. If you are in the mood for a good Southern meal, fry up some crispy chicken or cook a quick roast chicken in the Rocrok, make up a pan of Southern Crack Green Beans and some creamy mashed potatoes. While you're shopping, become a Pan Fan today and sign up for our newsletter! Sweeter cornbreads are a Northern American treat. containerEl: '#fd-form-5edd5c2bd832e40026fdb8b7' You can use a cast iron wedge pan or 10 inch cast iron skillet for this recipe. In a separate bowl whisk eggs, milk, and oil. Treats apparently were pretty simple back in my dad’s youth. I used about 3/8 cup sugar. It is hard to love southern food and not have my cornmeal! cup Lightly sweetened cast iron skillet cornbread is spicy and cheesy. Buy 2 pieces of Bakeware, get a set of silicone grips FREE! Either way, you make cornbread, north, south, east, east,  there is no sense in making out of the box when it is so easy to make from scratch! Pinned! While I had my bird sead lol( AIP diet). You have found it Southern Cornbread Without Buttermilk! If you want super moist cornbread add a can of cream corn! ABOUT PAM: Pam is a veteran parent of two children, one married and one in high school. 1 large jalapeño pepper, seeded and minced. you might enjoy the Cornbread Gospel by Crescent Dragonwagon. My husband fancies the sweet cornbread, it tastes like cake. I love the little s. Working on the mantle during breaks. Sweet cornbread is what is in the Jiffy Box. … Add approximately 1-2 teaspoons of lemon juice or vinegar to reach the 2/3 cup line. of melted butter (I use unsalted) 1/3 cup of milk – I used 2%, but you can substitute whatever you have on hand. Thank you, this is the recipe like my dad’s mom used. Always wanted to make cornbread – Americans always talk of it so lovingly – but hey – no buttermilk. It may take a few more minutes. (The … I love the flavor of buttermilk in cornbread but I hardly ever have it on hand. Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. We use cold regular old organic milk. This post contains some affiliate links for your convenience. Mix in egg and milk till just blended do not over mix. I’ve used just regular 1% milk for years in my cornbread and it works just fine, too. Thank you! 1/2 cup of shredded cheddar cheese. IT CAME OUT WONDERFUL..LUV IT..THANKS FOR THE RECIPE.. This is not a super smooth batter, so don't obsess over a couple of lumps. 4 tablespoons butter. , Thank you for another variation on a favorite! Pour in the batter. I keep telling him that is a muffin and not cornbread. I miss cornbread but I’m not a bean fan anyways lol. In a 2-cup measuring cup, whisk the milk and eggs together and set near the bowl. Buttermilk Substitution: Fill a liquid measuring cup almost to the 2/3 cup line with milk. Pour the contents into the skillet and use a large rubber spatula to mix the batter smooth. Little Note Y’all! Cool on a rack for 5 minutes and serve while still warm, cut into wedges. I always use yellow because it looks pretty when I use it make cornbread dressing! NOTE: Pre-heat your oven to 425F degrees. bunch scallions trimmed and cut into ¼-inch strips, ¼ Now this recipe requires buttermilk and I'd recommend using full fat buttermilk, the ingredients are pretty basic in this cornbread but they are all the right ones. 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