Old-Fashioned Cornbread (recipe courtesy by Paula Deen)

I have to admit that it took me a little while to appreciate the good old southern cornbread. Mostly because many of the cornbreads I have tried were simply not that good; they were either dry and crumbly or sweet and greasy. But a few months ago my mother-in-law gave me one of Paula Deen’s baking magazines to read. It was a collection of 75 southern heirloom recipes. One of them was the old-fashioned cornbread. It immediately caught my attention, because it didn’t include any sugar and it had an interesting baking method (a preheated cast-iron skillet, with melted butter in it.) I had to try it out and the result was amazing; a soft and fluffy inside with a crispy and crunchy crust.

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Old-Fashioned Cornbread by Paula Deen

  • Servings: 1 (10-inch) loaf
  • Difficulty: easy
  • Print

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Ingredients

  • 6 tablespoons of unsalted butter, divided
  • 1 cup of plain cornmeal
  • 1 cup of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 11/2 cups of whole buttermilk
  • 1 large egg

Preparation

  1. Preheat the oven to 425°F. Add 2 tablespoons of butter to a 10-inch cast-iron skillet and place the skillet in the oven to preheat.

  2. In a medium bowl, whisk together all the dry ingredients: cornmeal, flour, baking powder, salt and baking soda. Melt the remaining 4 tablespoons of butter over low heat (or in a microwave); whisk in buttermilk and egg. Stir buttermilk mixture into cornmeal mixture just until combined.

  3. Remove skillet from the oven and pour batter into the hot pan.

  4. Bake for about 20 minutes until golden brown and a wooden pick inserted in the center comes out clean. Serve immediately.

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