Texas Corn Bread

Avery Davis-Fletcher

By
@TexAvery

No, I didn't leave the sugar out. My family, like many other Texans, will not eat sweetened cornbread. My version is crispy on the outside and tall. We cut it into wedges like a pie. I ALWAYS use a 12" cast iron skillet to cook mine, too. On the rare occasions when we have any left over, we love to slice a piece open, put melted butter and molasses over it and eat it for dessert.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
20 Min

Ingredients

2 c
corn meal
1/2 - 1 c
all purpose flour
1 tsp
baking soda
1 tsp
baking powder
1 tsp
salt
2 c
buttermilk
6 Tbsp
cooking oil or bacon grease
2
eggs, lightly beaten

Step-By-Step

1Preheat oven to 450 degrees.

2Put oil or bacon grease into a 12 inch cast iron skillet and heat on top of stove. Keep warm until ready to add to batter.

3Mix dry ingredients.

4Add milk and egg and stir just until combined. Do not over mix. It is okay and even desired if batter is lumpy.

5Add hot oil, stirring so you don't cook the eggs as you add the oil.

6Cook on high on top of stove for 30 - 45 seconds before placing in hot oven. This will give you a very crispy bottom crust.

7Bake for 15 - 20 minutes in a hot oven. Begin checking for doneness after about 13 minutes. Cornbread will be done when a toothpick inserted in the center comes out clean. The finished product should be tall and golden brown. It will also slide right out of the skillet if you have a well-seasoned cast iron skillet.

About this Recipe

Course/Dish: Savory Breads
Other Tag: Quick & Easy