NEVER FAIL BUTTERMILK CORNBREAD
If you prefer your cornbread UNSWEET, this is the cornbread for you! It is easy to make, but totally from scratch and delicious! It is not the sweet, "cake type" but a great compliment with beef stew or a pot of beans! Two very important steps: It must be made in a cast iron skillet and skillet needs to be greased with bacon grease! Oh, and whatever you do - don't make this with sweet milk! Buttermilk is the key! Enjoy!
Provided by Linda Stevens @bittygirl51
Categories Other Breads
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine dry ingredients in bowl.
- Add beaten eggs and buttermilk & mix well. (I use a hand mixer).
- Place 10 inch iron skillet on range top with 2 T of bacon grease. Heat on medium.
- Pour cornbread batter into skillet until bubbles form on top.
- Place skillet into center rack of 400 degree oven and bake for 20 minutes. Insert toothpick in center to be sure it's done (dry).
- Remove from oven and place under broiler for approx. 1-2 minutes, just to brown the top of cornbread a bit.
- Remove from broiler and place a large glass plate over the top and invert. Let the skillet of cornbread lay upside down on the glass plate until it cools (approx. 15 min.)
- If cornbread doesn't release, tape around the edges and top of skillet. Be patient; it may not be cool enough. It will eventually fall onto plate.
- Serve warm, cut into eight wedges. Serve with butter of your choice. Each wedge is 5 WW Points Plus.
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