|The salty, crunchy crust is my favorite part!|
This recipe was definitely inspired by my southern roots growing up in a small rural town in Georgia. When I was a little girl, I had a sweet older lady who lived across the street whose house I visited almost daily. She had chickens, baby chicks, eggs to pick up, she made spoons from gourds, and brooms from broom grass. She also made homemade candy and buttermilk, and most important, she made lacy cornbread and hoe cake. Every day it was always on the table, covered with a dish towel. The lacy cornbread was just that, a thin cornbread that was cooked in leftover bacon grease in a flat cast iron skillet on top of the stove, very crunchy around the edges, it so good! The hoe cake was a fried buttermilk biscuit cooked in a regular cast iron skillet either fried in lard or bacon grease.
|The Set up.|
|The finished product.|
Nutrition for Southern Style Buttermilk "Corn" Bread:
Each Serving: Less than 3.5 net carbs (using buttermilk)
1/2 cup almond flour
2 tbps coconut flour
1-1/2 tsp baking powder (or homemade baking powder- see below)
1/8th tsp salt (only add if not using salted butter)
1-2 servings of Stevia Select Stevia or sweetener of choice(depending on desired sweetness)
1/4 cup homemade buttermilk (or 2 tbsp of sour cream, 2 tbsp heavy whipping cream and 1/2 tsp of vinegar)
3 tbsp of butter, melted (salted)
**Extra 2 tbsp salted butter for pan
- Place 8 inch cast iron skillet on top of stove on med-low heat while preparing batter to preheat.
- Blend dry ingredients.
- Whisk wet ingredients well.
- Add wet to dry and mix.
- Let stand for 3-4 minutes and mix again.
- Add butter to frying pan.
- Then add batter, spreading it out to almost completely cover the pan.
- Reduce heat slightly and cover and cook 10 minutes.
- Turn off heat and remove cover and allow to set for another 5.
- Serve warm. Carefully remove first piece of bread using a small spatula.
For "Corn" Sticks
Preheat the stick pan and the oven to 350 degrees for 15 minutes. Add 1 tsp of salted butter to each stick well. Use about 2 tablespoons of batter for each stick. Bake for about 15-20 minutes, trying to achieve that brown crust, but do not burn. Remove carefully because this recipe is more delicate than the traditional cornbread.
Homemade Baking Powder
- Mix ingredients well. Substitute when recipe calls for baking powder exact proportions.
- Store in airtight container.