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
- 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
- Put the skillet in the oven and preheat to 375 degrees.
- Combine the dry ingredients except for the baking soda in a bowl.
- In another bowl, mix the buttermilk and the baking soda.
- Set aside.
- In a small bowl, beat the egg with the sugar until combined.
- Add the oil and mix until combined.
- Pour this mixture into the buttermilk/baking soda, and mix.
- When the oven is preheated, toss the butter into the skillet and let it melt.
- Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- Turn out onto a cutting board, cut into wedges and serve.
- NOTE: IMNSHO- cornbread isn’t worth making if you don’t make it in a cast-iron skillet.
- It may just be my upbringing, but it tastes better somehow.
- And please do not add the baking soda to the dry ingredients.
- Adding baking soda to buttermilk makes a big difference in the texture.
Homemade Sweet Cornbread
- 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
- Preheat oven to 350º.
- In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Add the oil, melted butter, honey, eggs, and milk.
- Pour into a greased 8-inch square pan.
- Bake for 35 minutes.
Sweet Honey Cornbread
- 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
- 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
2 (7.5 ounce) packages corn bread mix (such as Jiffy®
- 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.