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Craig Claiborne’s Southern Cornbread
At a Glance
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hr
- Servings
- 12.00 serving(s)
Categories
- Bread
Cuisine
- Southern US
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Craig Claiborne's Southern Cornbread brings together 1/3 cup sifted flour, 1 1/2 cups sifted cornmeal, 1 teaspoon baking soda in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 1/3 cup sifted flour
- 1 1/2 cups sifted cornmeal
- 1 teaspoon baking soda
- 1/2 teaspoon salt, if desired
- 2 eggs
- 1 cup buttermilk
- 2 cups whole milk
- 1 1/2 tablespoons butter
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Instructions
Preheat oven to 350 degrees F.
Sift the flour, cornmeal, baking soda, and salt into a mixing bowl.
Beat the eggs until foamy and stir them into the dry mixture.
Stir in the buttermilk and 1 cup whole milk.
Heat the butter in a 9 X 2-inch black skillet, and when it is very hot but not brown, pour in the batter.
Carefully pour the remaining 1 cup whole milk on top of the batter without stirring.
Place the dish in the oven and bake 50 minutes, or until set and baked through.
Slice into wedges.
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