Our Favorite Sour Milk Cornbread
Our Favorite Sour Milk Cornbread
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  • Summary

    Sour-milk cornbread is one of those quintessential foods of the South for which there are hundreds of recipes (and infinite variations). Although we'd never claim to have the "definitive version," Miss Lewis and I worked together on this recipe until we got just what we wanted: an all-cornmeal bread that's light, moist, and rich, full of corn flavor, with the tanginess of sour milk or buttermilk. Like all Southern cornbreads, it has no sugar—that's a Yankee thing. Traditionally, milk that had started to culture was used in cornbread and other baked goods, both for its pleasant sharp taste and for a leavening boost (its acids react with baking soda to generate carbon dioxide). Since modern pasteurized milk doesn't sour nicely—it just goes bad—we use commercial buttermilk here instead. This is a genuine all-purpose cornbread, delicious as a savory bread or even as a dessert, slathered with butter and honey. My mother and grandmother only made this kind of leavened cornbread (which they called "egg bread") for cornbread stuffing, and it does make superb stuffing. It's also delicious in a time-honored Southern snack: cornbread crumbled into a bowl with cold milk or buttermilk poured over. Many Southerners—especially of an older generation—would call that a perfect light supper on a hot summer day, after a big midday meal.

    Ingredients

    • 1 1/2 cups fine-ground white cornmeal
    • 1 teaspoon salt
    • 1 teaspoon Homemade Baking Powder (see note)
    • 1 3/4 cups soured milk or buttermilk
    • 2 eggs, lightly beaten
    • 2 tablespoons unsalted butter

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 241 % Daily Value *
    • Total Fat: 7 g 10.3%
    • Saturated Fat: 3 g 17.27%
    • Trans Fat: 0 g %
    • Cholesterol: 69 mg 23.12%
    • Sodium: 645 mg 26.88%
    • Calcium: 114 mg 11.41%
    • Potassium: 136 mg 3.88%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.03%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 36 g %
    • Dietary Fiber: 1 g 4%
    • Sugar: 4 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 5.39%
    • Vitamin C 1.19%
    • Vitamin D 3.84%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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