Homemade Cornbread

Until I was asked by a reader, it hadn’t occurred to me that I’ve never shared my recipe for homemade cornbread. I never realized so many people use a pack to make cornbread (not that there’s anything wrong with a pack, but if you don’t have one in your pantry you can easily make cornbread out of stock pantry items).

I’ve been making cornbread since I was a kid. I’ll never forget the recipe my grandmother gave me over the phone to make hers. It was, 2 handfuls of cornmeal, 1 handful of flour, 1 egg, a pinch of soda and enough buttermilk to make it wet. I’ve added butter to my recipe for a richer cornbread but I still use my grandmother’s recipe when making cornbread for dressing at Thanksgiving.

The trick to good southern cornbread is a well-seasoned cast iron skillet. I have several, but the 2 I use for making cornbread are an 8.5″ diameter pan (for enough for 2 people) or an 11″ diameter pan when I need enough for a few people. This recipe is using the smaller pan but I’ve made notes for the larger.

If you don’t have a cast iron skillet, you can still make cornbread using a muffin pan, sheet pan, etc. The advantage to the cast iron is you get a nice brown crunchy crust where a sheet pan or muffin pan will yield a more “cake like” cornbread.

First, put 2 tablespoons vegetable or canola oil in a room temp skillet. Put the skillet into a cold oven and preheat to 400F. While the oven and pan are preheating, mix up your cornbread as follows:

  • 2 cups hot-rise (self-rising) cornmeal (I use white but yellow works just the same)
  • 1 cup self-rising flour
  • 1 egg beaten
  • 2 tbsp melted butter
  • 1 1/4 cups buttermilk (I have always used non-fat cultured buttermilk because my grandmother did)

Whip up well using a wire whisk.

When the oven has preheated, remove the pan and pour the hot oil into the cornbread mix. Stir well to incorporate. Sprinkle bottom of skillet with cornmeal, lightly. This will ensure the cornbread won’t stick in the case that your iron skillet is not well seasoned. Pour the batter into the skillet. You will hear it sizzle as the batter is poured in.

Bake at 400F for 20-30 minutes, until golden brown and set.

If you’re using a larger pan, double the recipe. Also, if you don’t have self-rising flour and cornmeal, put a pinch (about a teaspoon) of baking soda in for a small pan or a couple of pinches for a large pan.

I’ve got a pan in the oven right now to go with the fried pork chops, mashed potatoes and fresh green limas I have cooking on the stove. Nothing like a good country Sunday dinner!

 

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2 thoughts on “Homemade Cornbread

  1. I love cooking with cast iron and often use it for cornbread. However, I sometimes use a glass pan by letting about a tablespoon of butter melt in it in the oven. When the butter is hot and bubbly I pour in the cornbread mix and put everything back in the oven. This way you get that nice crusty edge that the cast iron gives you.

    • Thanks for that tip Robin! I’ll have to give that a try at work (where I don’t have cast iron skillets). Rectangular pans work best in foodservice for portioning out servings to customers.

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