South Carolina Cornbread
South Carolina Cornbread offers a moist, flavorful crumb with a slightly sweet and savory profile, perfect as a comforting side for family dinners and Southern gatherings.
Ingredients
Instructions
- Mix dry ingredients: cornmeal, soda, salt, and baking powder.
- Beat eggs with buttermilk and melted shortening.
- Add the wet mixture to the dry ingredients and mix well.
- Heat a 9-inch cast-iron skillet with a little oil in a 450°F oven.
- Pour the batter into the hot skillet and bake for 12 to 15 minutes.
- Remove from oven, turn the cornbread over, and bake another 12 to 15 minutes until golden.
Tips & Substitutions
For a fluffier texture, consider using a mix of cornmeal and all-purpose flour. If you want a touch of sweetness, feel free to increase the sugar slightly. To make it dairy-free, substitute buttermilk with a non-dairy milk mixed with a tablespoon of vinegar. Ensure the cast-iron skillet is well-preheated for a nice crust.
Serving Suggestions
This cornbread pairs beautifully with hearty dishes like chili or gumbo, making it perfect for a Southern-inspired meal. Serve it warm with butter or honey for an extra treat. For a delightful breakfast, enjoy it alongside a slice of Grandma'S Pumpkin Pie(Makes One 9-Inch Pie) or a bowl of washboard oatmeal cookies.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, wrap in foil and warm in a 350°F oven until heated through, or microwave for a quick fix.
Nutrition & Diet Analysis (per serving)
Each serving of South Carolina Cornbread contains roughly 225 calories, with 6g protein, 39g carbohydrates, and 5g fat. It is a good source of dietary fiber (13% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1040mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding a tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for 5-10 minutes. This will create a similar acidity that helps the cornbread rise.
Why is my cornbread dense?
Dense cornbread can result from overmixing the batter or not allowing the baking powder to activate. Ensure you mix the wet and dry ingredients just until combined and check that your baking powder is fresh.
How do I know when the cornbread is done?
The cornbread is done when it’s golden brown on top and a toothpick inserted in the center comes out clean. The edges will also pull away slightly from the skillet, indicating it’s cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).