Southern Style Cornbread (No Sugar or Flour)
This is lower in carbs than other recipes. I use it to make cornbread stuffing.
This is lower in carbs than other recipes. I use it to make cornbread stuffing.
- Carbohydrate 7.86722916666667 g
- Cholesterol 179.925833333333 mg
- Fat 6.7669875 g
- Fiber 0.332783333356182 g
- Protein 7.10170416666667 g
- Saturated Fat 2.36890516666667 g
- Serving Size 1 1 Serving (92g)
- Sodium 165.520083333333 mg
- Sugar 7.53444583331049 g
- Trans Fat 0.843704083333333 g
- Calories 121 calories
Step-by-step
- Heat oven to 450.
- Grease a well-seasoned 9 inch cast iron skillet with 2 tablespoons oil or bacon drippings.
- Leave oil in bottom of pan.
- Place pan in oven to heat.
- Combine ingredients using the muffin method and mix well.
- Pour into hot skillet.
- Batter will sizzle.
- Bake at 450 for 35 minutes or until golden brown.
- For a crispier bottom crust, sprinkle a little cornmeal into pan before adding batter.
- Serves 6 to 8
- Muffin method: Combine dry ingredients, mix.
- Combine wet ingredients, mix.
- Add wet to dry and mix.
Baking cornbread in a cold pan guarantees a pale, stuck-fast failure instead of the shattering crust achieved by pre-heating the vessel. Traditional Southern preparations rely heavily on the thermal mass of cast iron and animal fats, eliminating the sweetness and soft crumb structure typical of northern styles. Rendering rendered bacon drippings directly in a 9-inch skillet inside a blistering 450 degree oven establishes the necessary thermal transfer zone before a single drop of batter touches the metal. When the liquid hits the searing fat, immediate protein coagulation and starch gelatinization occur, sealing the outer edge into a crunchy shield while trapping steam inside for internal rise. Combining the components requires the standard muffin technique, mixing dry elements separately from wet ones before folding them together briefly to prevent gluten overdevelopment in the cornmeal and ensure a tender crumb. Because this style lacks modern additives or high sugar content, it stales rapidly at room temperature and benefits from deliberate storage planning if not consumed immediately. Leftovers maintain their integrity best when tightly wrapped in foil and frozen for up to three months, then thawed and refreshed in a 350 degree oven for ten minutes to restore the exterior crunch.
