Southern Cornbread Recipe, Recipe
Growing up on a farm in Kentucky and eating good cornbread was something I will never forget. Many people may associate the Kentucky Derby with Kentucky and they would be right. However, on our farm we were a long way from Churchill Downs, besides the Kentucky Derby was only once a year. We lived and worked on the farm year round. And we ate good cornbread and good country cooking.
Somehow my mom’s cornbread recipe was lost, at least I don’t have it. So of the many attempts to make a good cornbread I never got the one I was looking for until I put this one together.
We had a basic recipe but not until recently did I put something together from online searches that I came up with a recipe that was really delicious and we will make repeatedly.
I did make some changes to go along with our desire to eat whole-food, plant-based. A link will be provided using coconut oil as an ingredient in homemade butter to replace butter or you can replace butter altogether with 1/2 the amount of butter with applesauce. We’ve also replaced eggs with 1 tablespoon of ground flax/chia seeds that we grind together and 3 tablespoons of water to equal 1 egg. If more than one egg is needed keep the same ratios for each extra egg needed, for example, if your recipe calls for 2 eggs use 2 tablespoons of ground flax/chia seeds and 6 tablespoons of water, etc.
So here’s the recipe.
- 6 tablespoons homemade butter we use 3 tablespoons of applesauce.
- 1 cup yellow corn meal or we have ground grits into corn meal
- 1/2 cup Einkorn flour
- 1 teaspoon salt
- 1 Tablespoon baking powder we used ½ t of Arrowroot and ½ t of cream of tartar
- 1 1/2 cup buttermilk use 1 tablespoon apple cider vinegar to 1 cup of a nut milk
- 1 egg slightly beaten - we used 1 tablespoons flax seed and 3 tablespoons of water
- ½ teaspoon baking soda
- Preheat oven to 450 degrees F
- Pour oil in cast iron skillet or 9x9 baking dish or use cooking spray.
- Combine corn meal, flour, salt and baking powder in a large bowl.
- In a small bowl, combine “buttermilk”, applesauce, and egg substitute. Stir.
- Pour liquid mixture into cornmeal mixture. Stir to combine only.
- Pour mixture into baking dish/iron skillet and place in oven.
- Bake for 25 minutes or until the top of the cornbread is golden brown.
- Remove from oven and turn baking dish upside down on a plate and let cool to remove.