Southern Cornbread Recipe
This moist, tender Southern-style cornbread is perfect for serving with meats, veggies and soups. It has wonderfully crispy edges thanks to the cast iron skillet!
Servings: 8
Calories: 237 kcal
Ingredients
- 6 Tablespoons (85 g) Vegan Butter divided
- 1 ½ Cup (339 g) Non Dairy Milk
- 1 ½ Tablespoons Apple Cider Vinegar
- 1 ½ Cup (184 g) Gluten Free Cornmeal
- ½ Cup (74 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Tablespoon (13 g) Sugar
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 (100 g) Eggs lightly beaten
Instructions
- Preheat the oven to 425 °F (218 °C)
- Add 4 tablespoons of butter to a cast iron skillet and set aside.6 Tablespoons (85 g) Vegan Butter
- Combine the milk and vinegar in a measuring cup and stir well. Note: you can skip this step if you're using buttermilk.1 ½ Cup (339 g) Non Dairy Milk, 1 ½ Tablespoons Apple Cider Vinegar
- Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk well.1 ½ Cup (184 g) Gluten Free Cornmeal, ½ Cup (74 g) Gluten Free 1-to-1 Flour Blend, 1 Tablespoon (13 g) Sugar, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- Melt the remaining 2 tablespoons of butter and pour into the dry ingredients.
- Add the soured milk and beaten eggs and mix well.2 (100 g) Eggs
- Set the bowl aside to rest while you heat the skillet.
- Place the skillet with the butter into the preheated oven. Allow the butter to melt and begin to bubble.
- Remove the pan from the oven and gently pour the cornbread batter into the pan. Return to the oven and bake for 20-25 minutes or until the center springs back when gently poked.
- Remove from the oven and turn over onto a serving plate.
Notes
SUBSTITUTIONS:
- Bacon Grease - If you keep bacon grease on hand, you can replace the butter with an equal measure of bacon fat.
- Not Dairy Free - use dairy butter in place of vegan butter. Omit the vinegar and replace the plant based milk with buttermilk. The measurements will be the same.
- Not Gluten Free - Use the cornmeal of your choice, just make sure it's not self-rising. For flour, you will need about ⅔ cup of all purpose flour to replace the ½ cup of gluten free flour.
- No cast iron skillet - You can bake this recipe in an 8-inch or 9-ich square pan. You will not need the melted butter for the pan.