Southern Cornbread

Lois Adams

By
@Lois_Adams

My grandmother use to make the best cornbread. She used the fresh ingredients that came from her farm. Fresh eggs and fresh buttermilk that she churned herself.
Fresh butter that she made herself. I have tried to copy her recipe and have come close but hers was always better.


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Rating:

Comments:

Serves:

8 to 10

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 & 1/2 c
yellow corn meal
1/2 c
all purpose flour
3 Tbsp
baking powder
1 tsp
salt
1/2 tsp
baking soda
1
egg
3 Tbsp
oil or bacon drippings
1 & 3/4 c
buttermilk

Directions Step-By-Step

1
Preheat oven to 400 degrees. Put about 2 tablespoons of oil or bacon drippings in a 10 inch heavy skillet. ( I prefer bacon drippings for a very crisp crust.) Cask iron will do nicely. Heat the skillet until hot but not smoking.
2
Sift together cornmeal, flour, baking powder, salt, and baking soda
Add egg, oil of your choice and buttermilk and stir till mixed.
3
Pour into a preheated skillet and bake for 25 to 30 minutes. Check the middle of the cornbread with finger. If it is done it will not leave a dent.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom