Real Southern cornbread is savory, not sweet, and made mostly with cornmeal. Buttermilk and butter are required, y'all. If you've really had the good stuff, it was baked in a hot cast iron skillet that still contained the remnants of fried bacon or some other form of pork. The cornmeal batter sizzles when it hits the hot grease. I know that sound from childhood.
But now that I'm the one making the cornbread, I prefer something a little lighter and lower in fat. Don't worry - it still tastes like real Southern cornbread, not the awful sweet stuff they try to pass off as cornbread in restaurants (especially up North) where it tastes like slices of yellow birthday cake. I've added oat flour to lighten up the texture of this cornbread, but you can make it with all cornmeal if you prefer something heartier and more dense.
I make this a few days before Thanksgiving for my Cornbread Dressing. If you're making it for dressing/stuffing, slice it up or crumble it into a container and leave it on the countertop, loosely covered and exposed to the air. It needs time to dry out and get nice and stale!
1 3/4 c. buttermilk
5 large eggs
2 Tbs. coconut sugar or equivalent amount of Stevia
1 1/2 tsp. sea salt
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 1/4 c. cornmeal (yellow or white)
1 c. oat flour
3 Tbs. melted butter, cooled
1. Preheat oven to 400 degrees. Generously butter an 8″ or 9″ square cake pan.
2. In a large bowl, combine buttermilk, eggs, sugar, salt, baking powder and baking soda and whisk until blended. Whisk in cornmeal, oat flour, and butter. Transfer batter to prepared pan.
3. Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 30 minutes.
COOK'S NOTE: I used Bob's Red Mill oat flour and cornmeal in this recipe. Both are certified gluten-free.