Ingredients for Craig Claiborne's Southern Cornbread
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 2 cups whole milk
- Optional: 2 tablespoons unsalted butter, melted (for greasing the pan)
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How to Make Craig Claiborne's Southern Cornbread
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup yellow cornmeal, 2 teaspoons baking soda, and 1 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs until light and foamy.
- Gradually whisk the wet ingredients into the dry ingredients, followed by 1 cup buttermilk and 1 cup whole milk. Mix until just combined; don't overmix.
- Pour the batter into the prepared 8x8 inch pan.
- Pour the remaining 1 cup whole milk evenly over the top of the batter. Do not stir.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
13g
Fat
10g
Carbs
5g