Making Cornbread Two Different Ways » Sweet and Unsweet

Traditional southern cornbread is a staple in the south and is classically made from white cornmeal, although yellow cornmeal can be used, and cooked in a pre-heated cast iron skillet. While there is some preference on whether sugar is to be added to the recipe, most older recipes that go generations back use few ingredients and you won’t find any sugar in it.Show more

Cornbread is a delicious corn meal-based bread that is most commonly served as a side dish. Depending on where you eat it or who makes it, cornbread may be sweet or savory. Classically it would have been made with all cornmeal and cooked in a cast-iron skillet, but has since evolved into more of a cake-like side dish.

Ingredients for the Unsweet Recipe:

• 2 tablespoons bacon fat
• 2 ½ cups white cornmeal
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/3 cup all-purpose flour
• 1/3 cup vegetable oil
• 2 cups and 2 tablespoons full-fat buttermilk

Serves 8

Prep Time: 5 minutes

Cook Time:15 minutes

Procedures:

1. Add the bacon fat to a 10” cast iron skillet and put it in the oven to preheat to 425°.
2. Next, in a large bowl whisk together the cornmeal, baking powder, salt, and flour until combined.
3. Pour in the oil and buttermilk and whisk or fold together until combined.
4. Remove the hot pan from the oven and pour the batter into the pan. Smooth out the top.
5. Bake at 425° for 15 to 18 minutes. It will be lightly browned on top and just about firm in the center.
6. Serve warm or cooled with butter or molasses.

Chef Notes:

Make-Ahead: You can make this recipe up to 1 day ahead of time before serving.

How to Heat: If you like your cornbread warm you can place your desired amount wrapped in foil and baked at 325° for 3-5 minutes. You can also warm in the microwave.

How to Store: Cover and keep at room temperature for 4 days. Cover and keep in the refrigerator for 7 days. This will freeze well covered for up to 3 months.

The flour in this recipe is optional.

You can use bread flour in this recipe as well.

Ingredients for the Sweet Recipe:

• 3 eggs
• 4 tablespoons melted unsalted butter
• 1 ½ cups full-fat buttermilk
• 1 ½ cups yellow cornmeal
• ¾ cup sugar
• 1 ½ cup all-purpose flour
• ½ teaspoon baking soda
• 2 tablespoons baking powder
• 1 teaspoon salt

Serves 8

Prep Time: 5 minutes

Cook Time: 25 minutes

Procedures:

1. Preheat the oven to 400°.
2. Next, whisk together the eggs, butter, and buttermilk in a large bowl until combined.
3. Add the cornmeal, sugar, flour, baking soda, baking powder, and salt and whisk or fold together until completely combined.
4. Transfer the batter to a well-seasoned 10” cast iron skillet or a 13x9 casserole dish sprayed with no-stick spray.
5. Bake at 400° for 25-28 minutes in the skillet or 20-22 minutes in the casserole dish. It will be browned on top and just about firm in the center.
6. Serve warm or cool with butter.

Chef Notes:

Make-Ahead: You can make this recipe up to 1 day ahead of time before serving.

How to Heat: If you like your cornbread warm you can place your desired amount wrapped in foil and baked at 325° for 3-5 minutes. You can also warm in the microwave.

How to Store: Cover and keep at room temperature for 4 days. Cover and keep in the refrigerator for 7 days. This will freeze well covered for up to 3 months.

The sugar in this recipe is optional.

You can use bread flour but if you do so, you will need to add an additional egg.