Southern Yellow Cornbread

This is the base for my Southern Cornbread Dressing.

Southern Yellow Corn Bread

  •  2 cups yellow corn meal
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 4 tablespoons butter, melted

Mix the soda with the buttermilk and set aside to develop.  Mix cornmeal and salt.  Add the buttermilk and eggs.  Meanwhile melt 4 tablespoons butter in a baking pan (9 x 13”) is ok for a nice thick slice of cornbread.  I bake mine in a cast iron skillet.   Melt the butter in the skillet while preheating the 350° oven.  Add the butter to the meal mix and stir in quickly.  Let this sit for about 20 minutes before putting it into the oven.  This allows the cornmeal to absorb the liquid.

Put the skillet back into the over to keep hot after adding the butter to the corn meal mixture.  Pour the mixture into the hot pan and bake for about 25-30 minutes.  You want to hear a little sizzle when you pour it in.  Bake until a nice brown crust has formed around the edges and bottom.  We will refer to this recipe a lot.  This is one of those regulars with good food.


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