{"id":112046,"date":"2021-04-01T13:00:18","date_gmt":"2021-04-01T17:00:18","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=112046"},"modified":"2021-04-01T11:04:05","modified_gmt":"2021-04-01T15:04:05","slug":"thursdays-are-for-cooking-121","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=112046","title":{"rendered":"Thursdays Are For Cooking…."},"content":{"rendered":"
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Lodge Cast Iron Griddle<\/figcaption><\/figure>\n

This time, it’s buttermilk cornbread, done the classic Southern way.<\/p>\n

Classic Southern Buttermilk Cornbread<\/strong><\/p>\n

Written by Diana Rattray<\/a><\/p>\n

Published on The Spruce Eats<\/p>\n

Prep: 10 mins<\/p>\n

Cook: 22 mins<\/p>\n

Total: 32 mins<\/p>\n

Servings: 6 to 8 servings<\/p>\n

Link to online recipe: https:\/\/www.thespruceeats.com\/classic-southern-buttermilk-cornbread-3054140<\/a><\/p>\n

Cornbread differs in flavor and texture depending on what part of the country you are in. Southern cornbread is unsweetened and more crumbly than the sweet cake-like recipes from the North; it’s also cooked in a very hot cast-iron skillet, while Northern cornbread is typically made in a baking dish. This cornbread<\/a> recipe is for the classic buttermilk<\/a> cornbread you’ll find throughout the South. There’s generally no sugar added to Southern cornbread, which makes it an ideal side dish for a savory meal. Serve it fresh from the oven, cut into wedges, with beans<\/a> or collard greens<\/a> or a big bowl of chili. It can also be used to make a delicious cornbread stuffing<\/a>. If you want to go “old school,” crumble some of this cornbread into a mug and enjoy it with a few splashes of buttermilk.<\/p>\n

Ingredients<\/strong><\/p>\n