• info@cherylsdelights.com

Southern-Style Cornbread

Savory skillet-baked Southern- style cornbread should boast hearty corn flavor, a sturdy, moist crumb, and a dark brown crust. For the right texture, we used fine-ground cornmeal. Toasting it in the oven for a few minutes intensified the corn flavor. Buttermilk added a sharp tang that worked well with the corn, and soaking the cornmeal in the buttermilk helped to soften it so our cornbread was moist and tender. When it came to the fat, a combination of butter (for flavor) and vegetable oil (which can withstand high heat without burning) worked best, and greasing the pan with both delivered the crisp crust we were after.

  1. Introduction
    • Recipe Overview
  2. What You’ll Need
    • Equipment
    • Ingredients
  3. What Can Go Wrong
    • Common Mistakes
  4. Cook Along in the Test Kitchen
    • Introduction
    • Cooking Along with the Test Kitchen
  5. Share Your Dish
    • Post to Photo Gallery
  6. How Did You Do?
    • Evaluation
  7. Printable Recipe
    • Southern-Style Cornbread
$19.95 Per person

all-inclusive: 3-hour class, 4-course meal.

Looking for another date or time or need to book for a larger group? Message us