Recipe of Favorite South Alabama Cornbread

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Perfect South Alabama Cornbread. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from South Alabama Cornbread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare South Alabama Cornbread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook South Alabama Cornbread estimated approx 20-30 minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can have South Alabama Cornbread using 4 ingredients and 8 steps. Here is how you cook it.

When I first learned to make cornbread, there wasn’t a written recipe! Granny just used a scoop, a pinch and a juice glass. Note: I used SELF-RISING CORNMEAL not cornmeal mix.

Ingredients and spices that need to be Make ready to make South Alabama Cornbread:

1. 2 cups self rising cornmeal, not mix
2. 1 cup buttermilk
3. 1 egg
4. 1/4 cup cooking oil

Steps to make to make South Alabama Cornbread

1. Preheat oven 425*
2. Mix all ingredients until well blended. Not quite soupy. If it’s too thick add a tad of water. When it’s thick the bread is dry.
3. Heat 1 Tbsp cooking oil in a 9” iron skillet. It’s hot and ready when the oil easily covers the bottom of skillet when tilted back & forth.
4. Pour cornbread mixture into skillet, you should hear it sizzling, this insures that it won’t stick when you turn it out of the skillet.
5. Bake 25-30 minutes, depending on your oven.
6. Remove from oven when golden brown.
7. Let sit for 5 minutes, turn out of skillet onto serving plate. Or flip it over and slide back into skillet. It’ll keep warm this way. Make sure to flip it because you don’t want the crust to get soggy.
8. The crust was known as “the pusher” around our house when growing up. We used the crust to push food onto our fork or spoon.

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