According to an old farm cookbook I have, true southern cornbread is made with white cornmeal, buttermilk and no sugar – just a handful of ingredients. Apparently, the cornbread I know and love, is Yankee Cornbread! Can you believe that? I was stunned. Yankee cornbread adds flour and sugar. Who knew this southern girl has been eating Yankee cornbread all her life? After testing and adapting various recipes, I came up with my own. Here’s my Southern Yankee Cornbread!
LET’S GET STARTED
All you need are two mixing bowls, a whisk and a baking pan. Grease a baking pan (8X8 or 9X9) and preheat oven to 375°F. In a large bowl combine fine ground yellow corn meal, all-purpose flour, granulated sugar (or honey), baking powder, kosher salt and baking soda. Whisk to combine well and set aside. In a separate bowl, combine beaten eggs, buttermilk, milk and bacon fat.
Tip: Line the baking pan with parchment paper for quick release. Lard was commonly used in southern kitchens and bacon fat is a great way to add immense flavor into any dish. If you don’t have either, use unsalted butter or vegetable oil.
Pour the wet ingredients into the dry ingredients and mix with a whisk until blended, but still a little lumpy. Don’t over mix the batter. Pour into the baking pan and evenly spread the batter. Bake for 20-25 minutes or until golden. You can test by inserting a toothpick in the center, if it comes out clean, the cornbread is done. Enjoy with whipped honey butter for an any time treat!
Love cornbread with my darn good southern chili, sausage apple cranberry cornbread dressing and all kinds of soups and salads! Have you had corn bread croutons? So delicious. I could sure use a Cobb Salad with Cornbread Croutons now! (recipe coming!)
Southern Yankee Cornbread
Love this sweet cornbread. A classic comfort food and the perfect accompaniment to all southern dishes. Spread some whipped honey butter on top for a tasty treat!
- 1 ¼ cups cornmeal, fine ground prefer Bob's Red Mill
- ¾ cup all-purpose flour
- ¼ cup granulated sugar, optional
- 2 teaspoons baking powder
- 1 teaspoon kosher salt prefer Diamond brand
- ¾ teaspoon baking soda
- 2 large eggs, room temperature and slightly beaten
- 1 cup whole buttermilk
- ½ cup whole milk
- ¼ cup bacon grease, slightly cooled substitute unsalted butter, melted and cooled or vegetable oil
Preheat oven to 375°F. Generously grease an 8X8 or 9X9 inch square pan.
Optional: line with parchment paper for quick release.
In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, kosher salt and baking soda. Set aside.
In a bowl, combine beaten eggs, buttermilk, milk and bacon fat. Set aside.
Pour the wet ingredients into the dry ingredients and mix just until combined with a spatula or wire whisk. Batter should be a little lumpy. Avoid over-mixing.
Pour the batter into the prepared baking pan and bake 20-25 minutes, until golden brown and a toothpick interested in center comes out clean.
Remove from oven and cool on wire rack. Cut in squares and serve hot with butter.
Note: If making in a seasoned cast iron skillet, preheat the skillet in the oven a few minutes before baking the cornbread.