Southerners know that true Southern-style cornbread is not made with sugar. Shame on Southern Living magazine.
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Total: 1 Hour, 10 Minutes
- 3 cups self-rising white cornmeal mix
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 3 cups buttermilk
- 3 large eggs, lightly beaten
- 1/2 cup butter, melted
- Preheat oven to 425°. Stir together cornmeal mix, flour, and sugar in a large bowl; whisk in buttermilk, eggs, and butter. Pour batter into a lightly greased 13- x 9-inch pan. Bake 30 minutes or until golden brown. Remove from oven, invert onto a wire rack, and cool completely (about 30 minutes); crumble cornbread.
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