Southern Cornbread Recipe
- cook TIME 40 mins
- prep TIME 10 mins
- total TIME 1 hr
- INACTIVE TIME 10 mins
Ingredients (14)
- 1 cup all-purpose flour
- 1 cup fine-grind cornmeal
- 2 large eggs
- 5 tbsp unsalted butter
- 6 tbsp buttermilk blend
- 4 tbsp sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 1/2 cups water
- 1 cup dried cranberries
- 2 oz sliced almonds
- 1 tbsp honey
INSTRUCTIONS
Preheat the oven to 425°F.
Heat 5 tbsp butter in a cast-iron skillet over low heat until melted. Pour the butter into a bowl and set aside.
In a medium mixing bowl, whisk 1 cup flour, 1 cup cornmeal, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 4 tbsp sugar, and 1/2 tsp cinnamon. Set aside.
In another big bowl, whisk 6 tbsp buttermilk. Blend in 1 1/2 cups water. Then add 2 eggs, mix together well to combine. Pour in slightly less than half the amount of the cooled melted butter.
Pour the dry ingredients into the wet ingredients. Whisk until combined. Avoid over-mixing. Then stir in 1 cup dried cranberries and 2 oz sliced almonds.
Pour the batter into the cast-iron pan. Bake for 40 minutes or until it is golden brown on top and the center is cooked through.
Use a brush to coat 1 tbsp honey over the top of the bread.
Serve warm.