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Old-Fashioned Southern Buttermilk Cornbread - Gluten Free
Craving a delicious Southern cornbread recipe that's also gluten-free? This easy and quick recipe produces a golden brown cornbread with a crispy crust and a moist, tender interior. Made with buttermilk and baked in a cast-iron skillet, this cornbread is a true Southern classic. Best of all, it's ready in just 30 minutes, making it the perfect weeknight side dish or snack. Serve it with your favorite chili, stew, or soup, or use it to make your Thanksgiving dressing.
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Old Fashioned Southern Cornbread | Grits and Pinecones
35min · 8 servings Ingredients: • 4 tablespoons vegetable oil or bacon grease divided (I usually use peanut oil) • 2 cups coarse stone-ground cornmeal • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 teaspoon kosher salt • 2 large eggs • 1-1/2 cups buttermilk
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Buttermilk Cornbread
50min · 12 servings Ingredients • 6 oz Unsalted Butter • 1 cup White Sugar • 3 each Eggs • 1 1/2 cups Low-fat Buttermilk • 1 tsp Baking Soda • 1 1/2 cups Yellow Cornmeal • 2 cups All-Purpose Flour • 1/2 tsp Salt Directions: 1. Preheat oven to 375°F. Combine melted butter and sugar in mixing bowl. Whisk until incorporated. 2. Add eggs into butter and sugar mixture one at a time until incorporated. 3. Add baking soda to buttermilk and stir. Add buttermilk/baking soda to the other wet ingredients. Whisk until well combined. 4. Add cornmeal, flour and salt to a mixing bowl. Slowly whisk the dry mixture into the wet mixture. 5. Stop whisking and mix with large wooden spoon until combined. 6. Grease pan and add batter to it. Bake until golden brown and cooked through (ab
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