Southern Style Cornbread – In my house cornbread is made often and it’s not only served as a side with dinner but also enjoyed with tea and can be part of our breakfast.
I have shared a recipe for Moist Sweet Cornbread. That cornbread recipe is perfect for breakfast, it can replace your pancakes or waffles, it was sweet, moist like a freshly baked cake, and was kissed by honey and butter.
The recipe I’m sharing today has a southern touch to it and is served with dinner. It is not that sweet, nor cake like, but delicious, moist, and you will enjoy every bite of it.
I have used milk but you can use buttermilk instead. Unlike my previous cornbread recipe, this time I baked the cornbread in an iron skillet.
Making Southern Style Cornbread
Usually when making Southern style cornbread in a skillet you place the skillet in a preheated oven and when you are done making the batter you pour it into the preheated skillet. Well, I didn’t place my skillet in the hot oven! I preheated my oven and went ahead mixing the cornbread ingredients. When I was done and the oven was ready, I sprayed the skillet with oil and poured the batter in it.
I know! You probably think that my cornbread won’t turn out as good or it will stick to the skillet. None of that happened for two reasons.
My iron skillet was perfectly seasoned which prevented food from sticking to it, and my oven was preheated to the right temperature.
If you want to go old fashion way (and I’m not saying there is anything wrong with that.) then what you have to do is preheat the oven, add some butter to the skillet, place the skillet in the oven for 3 minutes, and then bring the skillet out of the oven, pour the batter in to it and place it back in the oven to bake the cornbread.
If you are looking to make some dressings with the cornbread leftover, then this cornbread recipe will add more flavor and kick to your dressing.
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