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!
Ingredients
- 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
Instructions
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Preheat oven to 375°F. Generously grease an 8X8 or 9X9 inch square pan.
Optional: line with parchment paper for quick release.
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In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, kosher salt and baking soda. Set aside.
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In a bowl, combine beaten eggs, buttermilk, milk and bacon fat. Set aside.
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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.
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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.
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Remove from oven and cool on wire rack. Cut in squares and serve hot with butter.
Recipe Notes
Note: If making in a seasoned cast iron skillet, preheat the skillet in the oven a few minutes before baking the cornbread.