Real Southern Cornbread

Skip Davis

By
@Grandpaskip

Yes, we do have cornbread in the house or on the table as a staple food item. 24/7. We eat it with just about everything we cook. A lot of folks eat it at night, soaked in buttermilk, just before bedtime. I don't normally put sugar in it, but there are a lot of heated discussions about the use or absence of sugar.


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Comments:

Serves:

2 or 3 (with a meal)

Prep:

10 Min

Cook:

20 Min

Ingredients

3 Tbsp
canola oil
2 c
yellow or white cornmeal (not self-rising)
1 tsp
baking powder
1/2 tsp
salt
1 large
egg, lightly beaten
1-1/2 c
milk or buttermilk

Directions Step-By-Step

1
Preheat oven to 450 degrees F.
2
Place oil in a 9-inch cast-iron skillet or similar-size glass or corning ware baking dish and transfer to the pre-heating oven.
3
Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or buttermilk); stir until just combined. Remove the pan from the oven and very carefully swirl the oil to coat the bottom and a little way up the sides. Again, Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
NOTE: The key is the oiled, preheated cast iron pan, which gives the finished bread that incredible crisp edged texture.
4
Bake until the bread is firm in the middle and lightly golden on top with a nice brown crust on the bottom, about 20 minutes. It will be pulling away from the sides of the skillet. Let cool for 5 minutes before slicing. Serve warm.

About this Recipe