Savory Cornbread FUSF. This savory cornbread recipe, or "Southern Cornbread," will teach you how to make cornbread with bacon drippings and then bake in a hot iron skillet. Photography Credit: Elise Bauer. [ FULL RECIPE + INSTRUCTIONS BELOW] These savory pumpkin cornbread muffins are AMAZING! They're super fluffy and are perfect on their own.to be honest I.

For a savory cornbread, leave these ingredients out. For something in between, use less of the sweeteners, or choose just one. A cornbread for your spicy and or tangy dishes -- nothing sweet about it. You can cook Savory Cornbread FUSF using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Savory Cornbread FUSF

You need 1 1/2 cups of ap flour.
You need 1 1/2 cup of medium grind corn meal.
Prepare 1/4 cup of brown sugar.
You need 4 tsp of baking powder.
You need 1 tsp of baking soda.
Prepare 1 1/2 tsp of salt.
It's 1 1/2 cups of buttermilk.
Prepare 1/4 cup of honey.
You need 1/2 lb of butter, melted and cooled.
Prepare 2 of eggs.

Most cornbread calls for one egg. I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. Adding spicy chiles and whole corn kernels to cornbread ups the flavor factor in this I love serving this cornbread with some collard greens and gravy.

Savory Cornbread FUSF instructions

Preheat oven to 350º..
Butter a quarter sheet pan with parchment..
In a stand mixer with a paddle attachment, mix flour, corn meal, brown sugar, corn meal, baking powder, baking soda, and salt..
In a separate bowl, mix the honey, buttermilk, butter, and eggs..
Pour wet ingredients into mixer bowl, mix on low speed until just mixed..
Pour mixture into pan, making sure to go no higher than 3/4 of the way up the side of the pan..
Bake for 20-30 minutes (rotating halfway through), or until golden brown and a toothpick in the middle comes out clean..
Place on cooling rack for 30 minutes. Cut and serve..

Swap Option: Frozen corn is awesome. "Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by. Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible. Pumpcorn Bread (Pumpkin Cornbread) is Debbie Adler's ingenious fusion of fresh cornbread and Leslie's Vegan Cornbread is kind of a happy medium between sweet and savory — it's a slightly.