Southern White Cornbread Recipe
🕒 Total Time: 1 hour | 🥄 Prep Time: 10 minutes | 🍳 Cook Time: 50 minutes
Description:
This Southern-style white cornbread is a delightful treat baked in a hot loaf pan coated with hot oil, resulting in a perfectly crispy crust enveloping a tender, flavorful interior. Enjoy it on its own or pair it with a delectable berry butter for an extra burst of flavor.
Nutritional Information (per serving):
- Calories: 211.4
- Fat Content: 3.9g
- Saturated Fat Content: 1.1g
- Cholesterol Content: 2mg
- Sodium Content: 244.1mg
- Carbohydrate Content: 40.9g
- Fiber Content: 1.9g
- Sugar Content: 17.5g
- Protein Content: 4.2g
Servings: 10 | Yield: 1 loaf
Ingredients:
- 2 tablespoons vegetable shortening
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 2 cups white cornmeal
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1 teaspoon baking soda
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 350°F (175°C). Grease an 8″x4″x3″ nonstick loaf pan generously with vegetable shortening, ensuring there is excess shortening in the pan, and then place it in the preheated oven to heat up. This step will create a beautifully crispy crust on your cornbread. |
| 2 | In a large mixing bowl, sift together the sugar, all-purpose flour, white cornmeal, and salt. In a separate bowl, mix the buttermilk and baking soda until well combined. Then, stir the buttermilk mixture into the dry ingredients until fully incorporated. Next, add the melted shortening from the loaf pan into the mixture and stir well to combine all the ingredients thoroughly. |
| 3 | Carefully pour the batter into the hot loaf pan that has been preheated with the vegetable shortening. Spread the batter evenly in the pan. |
| 4 | Bake the cornbread in the preheated oven for 50-60 minutes, or until it turns a beautiful golden brown color and a toothpick inserted into the center comes out clean. The aroma of freshly baked cornbread will fill your kitchen, making it hard to resist! |
| 5 | Once baked, remove the cornbread from the oven and allow it to cool in the loaf pan for a few minutes. Then, transfer it to a wire rack to cool completely. Slicing into this warm Southern white cornbread is pure joy, and the crispy exterior paired with the tender crumb makes it an irresistible treat. Enjoy it as a delightful addition to any meal or as a satisfying snack any time of the day! |
Recipe Notes:
- For added flavor and texture, you can mix in some finely chopped jalapeños or cooked bacon into the batter before baking.
- Serve the cornbread warm with a dollop of butter or drizzle it with honey for an extra touch of sweetness.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Simply reheat slices in the oven or toaster oven before serving to enjoy that fresh-out-of-the-oven goodness again!
