Recipe courtesy of The Noble South
The Noble South Heirloom Cornbread
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 16 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 313
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 390 mg
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 16 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 313
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 390 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Place a 12-inch cast-iron skillet in the oven to preheat.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. Whisk to combine. In a smaller bowl, combine the buttermilk, mayonnaise and eggs. Whisk to combine. Add the wet ingredients to the dry ingredients and use a spatula to combine, making sure there are no unincorporated dry ingredients.
- Remove the skillet from the oven. Add the reserved bacon fat and let melt, then add the cornbread batter to the hot skillet. Place in the oven and bake for 40 minutes. Remove from the oven and serve warm with butter. Cornbread can also be cooled and frozen for later use; just allow to thaw completely before reheating.
