Meta, the owner of Facebook and Instagram, is struggling to fully contain and address hate speech ahead of the U.S. election, according to research shared exclusively with the Thomson Reuters Foundation.

Buttermilk Cornbread- this is cornbread like your grandmother made. That is, NOT sweet. Cooked in bacon grease, it’s also not as moist as some cornbreads. It’s wonderfully crumbly and cripsy around the edges. Scroll down for more cornbread recipes incuding some sweet ones. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Southern Cornbread Recipe Real Southern Cornbread has a wonderful corn flavor, a really substantial, almost gritty texture and a crispy crust. And it’s not sweet. That is what southerner’s refer to as Yankee Cornbread. This cornbread can be used to make my Southern Cornbread Dressing for the holidays. Ingredients Yellow Cornmeal All-Purpose Flour Salt Baking powder and baking soda Sugar- I just use 1 teaspoon 1 large Egg Buttermilk Bacon Drippings How To Serve Buttermilk Cornbread I love to crumble this cornbread into a big bowl of beans, either Creamy Butter Beans or Spicy Pinto Beans or into a bowl of Spicy Collard Greens. It also goes really well with chili. The most southern way to eat conrbread is to crumble it into a bowl of cold buttermilk. I personally also like to eat it plain with a big pat of butter. Cast Iron Skillet This type of cornbread is best cooked in a cast iron skillet. Cast iron retains heat really well and will give it a wonderful golden and crispy crust. Substitute For Buttermilk If you don’t have buttermilk, no need to run to the store. Just pour a scant cup and a half of milk into a glass measuring cup and then add a tablespoon and a half of either lemon juice or white vinegar. Recipe Tip Don’t skip the step placing the skillet in the oven before you add the batter. It’s this step that helps create a crispy exterior. Storage Cornbread is best eaten shortly after it is made. It dries out after a day or two. It can be stored in an airtight container at room temperature for a few days. You can also turn leftover cornbread into delicious croutons. Cut into small squares, toss with a little melted butter and bake until crispy. More Cornbread Recipes The BEST Jiffy Cornbread Bacon Cheddar Cornbread Honey Cornbread Buttermilk Cornbread Muffins Hot Water Cornbread Cheesy Broccoli Cornbread Crawfish Cornbread Low Carb Corn Muffins Print Buttermilk Cornbread Buttermilk Cornbread- this is cornbread like your grandmother made. That is, NOT sweet. Cooked in bacon grease, it's also not as moist as some cornbreads. Course BreadsCuisine Southern Prep Time 15 minutes minutesCook Time 25 minutes minutes Servings 8 Calories 242kcal Equipment9-inch Cast Iron Skillet Ingredients1½ cups yellow cornmeal½ cup all-purpose flour1 teaspoon salt1½ teaspoons baking powder1 teaspoon baking soda1 teaspoon sugar1 large egg1½ cups buttermilk¼ cup bacon drippings, vegetable oil or a combination InstructionsPreheat oven to 400 degrees F.In a large bowl, stir together cornmeal, flour, salt, baking powder, baking soda, and sugar.Whisk together egg and buttermilk.Pour bacon drippings or vegetable oil into a 9 to 10-inch cast iron skillet. Place in the oven for 2 to 3 minutes.Meanwhile, add egg/buttermilk to cornmeal mixture and stir just until combinedRemove cast iron skillet from oven and swirl to coat the skillet with the bacon grease or oil. Pour any excess into batter and mix it in.Pour batter into skillet. Bake for 25 minutes. NutritionCalories: 242kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 28mg | Sodium: 564mg | Potassium: 174mg | Fiber: 3g | Sugar: 3g | Vitamin A: 108IU | Calcium: 102mg | Iron: 1mg The post Buttermilk Cornbread appeared first on Spicy Southern Kitchen.

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