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Hearty Corn Wedges

I included the recipe for a sweet cornbread because it is quite popular, but here is our go to hearty cornbread made with no sugar. We bake this in a cast iron skillet. Classic southern style cornbread is, to me, the best.

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2 c. yellow cornmeal

6 T. flour

3 tsp. baking powder

1 tsp. salt

2 eggs, beaten

1 and 1/2 c. soured milk or buttermilk

1/4 c. butter, melted or use 1/4 c. vegetable oil

2 T. butter or oil for the skillet/pan​​

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Preheat oven to 400°. Mix the cornmeal, flour, baking powder, salt. Then add in the eggs, the 1/4 cup of melted butter, and sour milk or buttermilk.  Mix only until combined, do not overmix. 

Place a 10-inch cast iron skillet the 2 T. butter, allow it to melt and grease the entire skillet, even the edges. While the skillet is hot, pour the mixture into the hot buttered skillet; place it in the oven to bake for 20 to 25 minutes or until a toothpick can be inserted and return clean. Cool, then you could flip the skillet over to loosen the cornbread, then slice. 

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NOTES:

This recipe will produce cornbread that has a crispy crust and somewhat crumbly interior. To

get a really crispy crust, be sure to add the batter to a piping hot, buttered skillet.  Because southern cornbread is a little crumbly, and it pairs well with chili, collard greens, stews.​

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Can use vegetable oil instead of butter if you wish.

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If you are not using a cast iron skillet, simply grease an 8x8 pan using the melted butter and

add the batter.

 

​Can substitute/make your own buttermilk by combining milk and vinegar (or lemon).

 

To me, cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time.

 

Can store leftover cornbread in the refrigerator for up to a week. To freeze the cornbread, wrap it in foil or in plastic wrap then foil, can freeze for 2-3 months.​

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