Pan Fried Cornbread
Great with soups, stews and beans, Pan Fried Cornbread is savory, gluten-free, and a bread lover's dream. It is the best southern cornbread recipe!
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Large Wooden Spoon or Whisk
- Large Frying Pan
- Spatula
Ingredients
- 2 cups Organic Cornmeal
- 1 cup Organic Flour or Gluten Free All Purpose Baking Mix
- ½ cup Butter, melted or Butter Substitute Leftover Bacon Grease works as well
- 1½ to 2 cups Buttermilk Whole Milk or an unsweetened Milk Substitute work fine
- 2 Eggs
- ¼ tsp Organic Baking Powder
- 1 tsp Real Salt
- 2½ to 3 tbsp Grapeseed Oil
Instructions
- Heat grapeseed oil in the frying pan to medium heat.
- Combine dry ingredients in a bowl making sure to mix thoroughly. Set aside.
- In a separate bowl beat eggs, add the buttermilk then add the melted butter or oil.
- Pour wet ingredients into dry ingredients. The mixture should appear like cake batter. Add more buttermilk if necessary.
- Using a ¼ measuring cup, pour batter into the hot frying pan. Four pieces of cornbread should be able to cook at one time.
- After 2 minutes or once air bubbles rise to the top of the bread, flip the cornbread over with a spatula.
- Once cooked on both side, place cornbread on a plate lined with paper towels and allow to slightly cool.
- Slather with butter and serve immediately.