Cornbread is bread containing cornmeal.
Cornbread is a popular item in Soul food, it can be baked or fried. Here in Nashville you can find cornbread in any place that serve Southern food.
Cornmeal is produced by grinding dry raw corn grains.
The Northern & Southern cornbread are different because they generally use different types of corn meal & varying degrees of sugar & eggs. In the Northern tends to be sweeter & lighter than Southern style cornbread. The Southern cornbread traditionally used white cornmeal & buttermilk.
Prep : 20 minutes
Cook : 40 minutes for 8 inch square pan
14 minutes for Muffin pan
Ready : 34 minutes for Muffins
For 12 minutes
1/2 cup unsalted butter melted, plus for baking dish
1 cup cornmeal
1 cup all-purpose flour
2/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 teaspoon salt
Preheated oven to 375 degrees F, grease an 8 inch square pan or muffins pan.
In a bowl mix the corn meal, all-purpose flour, baking powder, baking soda & salt.
In another big bowl mix together the melted unsalted butter & sugar, then add the eggs & beat until well blended.
Stir in the flour mixture (cornmeal, flour, baking powder, baking soda & salt).
Combine the buttermilk, fold together until well mix but not over mix. No dry spots but still lumpy.
Pour the batter into the prepared baking dish.
Bake in the preheated oven 30 to 40 minutes for square pan, 14 minutes muffins pan or until a tooth pick inserted into the middle of the cornbread comes out clean.
Remove from the oven & let it cool for 10 minutes before serving.
You can use cast iron skillet, preheated first, grease it with vegetable oil or butter & put in the oven while prepared the batter, then when the batter is ready pour into the pan/skillet & baked it for about 25 minutes.
Below is Cornbread with the same ingredients the only different is using yellow cornmeal.