Southern cornbread is definitely a year-round item found on many a dining room table. I don't think anyone can really lay claim to a cornbread recipe, but this is the one I was taught by my Mother and Grandmother.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8 slices
- 1 cup cornmeal yellow
- 1/2 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg whole
- 1 cup buttermilk
- 1/2 cup milk
- 1/2 teaspoon baking soda
- 1/4 cup oil (vegetable)
In a cast iron skillet, on medium heat, add two tablespoons of oil
Meanwhile, combine all dry ingredients into one big bowl EXCEPT the Baking Soda
In a smaller bowl, combine all the wet ingredients AND THE BAKING SODA
Combine well and pour wet ingredients into the big bowl of dry ingredients
Combine well, eliminating any lumps; let it sit for about 5 minutes
Cast-iron skillet with oil should be hot by now. Pour batter into the skillet and shake it to even out the batter. This step ensures a crusty bottom.
Cook on the stove top for one minute; then transfer to hot oven; bake for about 45 minutes, until top is golden brown
Remove from oven; slice into quarters; melt butter on top and serve!
- I always double this recipe; one batch is enough, but not enough for leftovers
- Make sure your baking soda is fresh; when you add it to the milk and egg mixture, it should fizz a little
- Some folks like to add stuff to their cornbread like corn or jalapenos, or even cheese.
- If you add ingredients (and for God's sake No Sugar), just add it to the final batter. (This is the batter with both dry and wet ingredients).
- If you add canned corn or jarred jalapenos, be sure to drain them first
- Might wanna dice those jalapenos up into smaller pieces
- One final note: true Southern cornbread does NOT have sugar in it. I don't care if it is on the recipe of Aunt Jemima's Corn Meal package. Aunt Jemima's is out of Illinois; consider the source.