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Southern Cornbread

Southern Cornbread is a hearty, unsweetened variety of cornbread, widely served in the Southeastern United States. It is easy to make and is usually served as the bread portion of lunch or dinner (supper). It is not unusual for some people to occasionally have a simple, quick meal—even breakfast—by crumbling cornbread into a glass of buttermilk and eating it.

Source and licence

"Southern Cornbread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Southern_Cornbread, revision 4525205), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Southern_Cornbread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4525205

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United States. Associated with United States by the source's category: Southern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat the oven to 425°F. If using cast-iron skillet, place it in the oven to heat. Do not preheat other types of skillets or baking pans.
  2. If using non-cast-iron skillet or baking pan, coat with a non-stick spray.
  3. Beat egg in the bowl. Stir in buttermilk and oil.
  4. Stir in the cornmeal and mix until just moistened. The batter will be somewhat lumpy. Take care not to overmix.
  5. Pour the batter into the skillet and place in the oven.
  6. Bake until crust is a light golden brown and a toothpick inserted into the center comes out clean. For an 8-inch skillet this can be 25–30 minutes; for a 10-inch skillet or an 8x8-inch baking pan about 20–25 minutes.
  7. Allow to cool for 5 minutes in pan before serving.