texas corn bread
(2 ratings)
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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(2 ratings)
yield
8 -10
prep time
15 Min
cook time
20 Min
Ingredients For texas corn bread
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2 ccorn meal
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1/2 - 1 call purpose flour
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1 tspbaking soda
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1 tspbaking powder
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1 tspsalt
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2 cbuttermilk
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6 Tbspcooking oil or bacon grease
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2eggs, lightly beaten
How To Make texas corn bread
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1Preheat oven to 450 degrees.
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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.
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3Mix dry ingredients.
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4Add milk and egg and stir just until combined. Do not over mix. It is okay and even desired if batter is lumpy.
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5Add hot oil, stirring so you don't cook the eggs as you add the oil.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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