South Carolina Cornbread Recipes

Everyone knows in South Carolina that a meal is not complete without cornbread or biscuits! There are several variations of cornbread that are each a staple of the south. Pull out the cast iron skillet and get ready for some fabulous recipes. From mouthwatering mexican corn bread to hot homemade biscuits right out of the oven. Here are some South Carolina Cornbread and biscuit recipes that you must try with your next southern meal. These are the best cornbread recipes
Real Southern Cornbread

INGREDIENTS
- 1cup yellow cornmeal(fresh, and preferably stone-ground)
- 1cup unbleached all-purpose flour
- 1tablespoon baking powder
- 1⁄4teaspoon salt
- 1⁄4teaspoon baking soda
- 1 1⁄4cups buttermilk
- 1large egg
- 2tablespoons sugar
- 1⁄4cup corn oil (or plain vegetable oil)
- 2tablespoons unsalted butter
DIRECTIONS
Homemade Sweet Cornbread

INGREDIENTS
- 1⁄2cup cornmeal
- 1 1⁄2cups flour
- 2⁄3cup sugar
- 1tablespoon baking powder
- 1⁄2teaspoon salt
- 1⁄3cup oil
- 3tablespoons melted butter
- 1tablespoon honey
- 2 eggs, beaten
- 1 1⁄4cups milk
DIRECTIONS
Sweet Honey Cornbread

INGREDIENTS
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 TB baking powder
- ½ cup granulated sugar
- 1 tsp table salt
- 1 cup whole milk
- 2 large eggs, room temp
- 6 TB salted butter, melted
- ⅓ cup real honey
- 2 tsp real vanilla extract
- additional butter for drizzling or serving
DIRECTIONS
- Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.
- In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.
- In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla. Gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.
- Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown (bake time will depend on size of your skillet.) If top browns too quickly, cover loosely with foil and continue baking. Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a couple of tender crumbs attached to it. Not completely clean, or it might turn out dry.
- Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.
- * For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached.
Easy, Sweet Jiffy Cornbread

Ingredients
2 (7.5 ounce) packages corn bread mix (such as Jiffy®
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.
- Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.
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