Three Rivers Cornbread Recipe
Welcome to the heart of southern cooking – where the aromas are enticing, the flavors are rich, and the traditions are cherished.
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Servings: 12
Calories: 366kcal
Ingredients
- 4 large-sized eggs
- 4 cups self-rising cornmeal mix
- 4 tbsp vegetable oil or coconut oil
- 3 ½ cups of vegetable oil for the skillet
- 1 3/4 cups buttermilk or regular milk
Instructions
- Preheat your oven to 375°F (190°C) with a cast-iron skillet inside.
- In a medium bowl, whisk 1 cup self-rising cornmeal mix with ½ tsp baking powder.
- In a large bowl, beat 2 eggs, then mix in ¼ cup vegetable oil.
- Slowly add 1 cup buttermilk (or regular milk) to the egg-oil mixture.
- Gradually blend the dry cornmeal mixture into the wet ingredients, avoiding overmixing.
- Remove the hot skillet, add 2 tbsp vegetable oil, and coat the bottom.
- Pour the batter into the skillet and smooth the top with a spatula.
- Bake for 20-25 minutes until golden and a toothpick in the center comes out clean.
- Cool for 10-15 minutes before slicing and serving warm.
Notes
- For a sweeter cornbread, you can add 2 tbsp of honey or sugar to the batter.
- To make this recipe gluten-free, use a gluten-free self-rising cornmeal mix.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage.
- For a fun twist, you can add chopped jalapeño peppers, shredded cheese, or herbs like rosemary or thyme to the batter before baking.
- Make sure to use a cast-iron skillet for best results. If you don’t have one, you can use an 8×8-inch baking pan instead.