Old Fashioned Southern Cornbread

Old Fashioned Southern Cornbread Recipe
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Recipe Rating:
 4 Ratings
Categories: Other Side Dishes, Savory Breads, Other Breads, Quick & Easy
Keyword: self-rising_cornmeal
Serves: 6-8
Prep Time:
Cook Time:

Ingredients

2 Tbsp bacon grease or butter
1 c self-rising cornmeal
2 Tbsp sugar
1 egg
3/4 c buttermilk
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Cooked to Perfection
Clinton, TN (pop. 9,841)
frenchtutor
Member Since Jan 2011
 
 
 
 
 
 
 
 
 
 
 
Susan's Notes:

Got this recipe from the Lodge Cast Iron Cookbook, made in my cast iron skillet. I added the sugar to it; most cooks in the South refuse to put sugar in their cornbread.
This uses plain self-rising cornmeal, no flour added.

 

Directions
1
Place the bacon grease or butter in the bottom of a well-seasoned cast iron skillet. Preheat it at 425°F for 10 minutes.
2
Meanwhile, mix up batter: Stir together cornmeal, sugar, egg, and buttermilk to a thin batter.
3
When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - don't be alarmed. Bake the skillet of cornbread at 425°F about 20-23 minutes, until nicely browned.
4
Cut into wedges. Serve immediately with lots of butter.
Comments

1-12 of 24 comments

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user Susan Feliciano frenchtutor
Susan Feliciano [frenchtutor] has shared this recipe with discussion groups:
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kitchenchatter
Pat Duran kitchenchatter
 
 
 
 
 
 
 
 
Jan 2, 2013
Susan how would this recipe work with beer instead of the buttermilk?
frenchtutor
Jan 2, 2013
Never tried it. IF beer is acidic like buttermilk, it should work well.
CinStraw
CinStraw's Kitchen CinStraw
 
 
 
 
 
 
 
 
Jan 2, 2013
Susan I love making this recipe in my cast iron skillet too......love a good crust on the cornbread.
user CinStraw's Kitchen CinStraw
I tried this recipe and say it's Family Tested & Approved!
Starwriter
Jan 2, 2013
Susan, when I'm in a hurry (as I usually am) I use the little Jiffy cornbread mixes and I always add sugar. Just makes it taste better, I think.
lynstarr
Jan 2, 2013
Oh, Susan, This brings back such good memories as my dad always made his cornbread this exact way!! Thanks for the memories :)) xo Lyn*
user Bea L. coffeetime
Bea L. [coffeetime] has shared this recipe with discussion groups:
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ttodd4jesus
Tammy Todd ttodd4jesus
 
 
 
 
 
 
 
 
Jan 2, 2013
This sounds delish Susan and will have to give it a try in my new pan! I have to have sugar in my cornbread so I appreciate you adding that! The bacon grease sounds great to use in this!! I always save my bacon grease. YUM!
frenchtutor
Jan 2, 2013
Be sure to look for Self-rising Corn Meal in the store - not Corn meal mix. The mix has flour added to it.
The cookbook suggested Martha White Self-Rising Cornmeal, but I used the stone ground type I get from the Old Mill in Pigeon Forge, TN. They have both white and yellow self-rising corn meal.

www.old-mill.com
frenchtutor
Jan 2, 2013
This recipe should also work with plain cornmeal, if you add soda, salt, and baking powder. The mixture is:

1 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
ttodd4jesus
Tammy Todd ttodd4jesus
 
 
 
 
 
 
 
 
Jan 2, 2013
Yes, I noticed that but didn't know they even made that! I'm sure we have something like that, just didn't notice it I guess. Do you prefer the yellow?

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