Cornbread is an American staple at holiday meals like Christmas and Thanksgiving, however there is a great national debate that has yet to be resolved. Northerners like myself, think cornbread should be more sweet than savory. However Southerners who lay claim to the origins of American cornbread think us Yankees are not operating with a full deck when we put 2/3 cup sugar in a standard 1 cup cornmeal + 1 cup flour recipe. Traditional Southern recipes even include bacon fat in the recipe.
I created this herbed Southern style cornbread to be used in my cornbread stuffing that is on the menu for Christmas dinner. However, this savory style cornbread can be enjoyed with any meal, as any self respecting Southerner will tell you.
Traditionally, cornbread is baked in a cast iron skillet and I find it does not have the same flavor when cooked in any other kind of baking vessel, however if you don’t have a cast iron skillet, you can use any baking dish.
- 1 cup yellow cornmeal
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground sage
- 1/2 teaspoon dried marjoram
- 6 tablespoons melted butter
- 2 eggs, beaten
- 1 1/4 cup buttermilk
Preheat oven to 400 F. Spray a 10″ cast iron skillet well with non stick spray or grease liberally with butter.
In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, sage and marjoram. Mix to combine.
In a small bowl, combine the butter and buttermilk. Whisk to combine. Add the eggs and stir until combined. Add to dry mix and stir until just combined.
Transfer to prepared skillet and spread batter in an even layer.
Bake for 20 minutes, until a knife inserted comes out clean. Cool and slice.
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