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:

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

Directions Step-By-Step

1
Preheat oven to 450 degrees.
2
Put 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.
3
Mix dry ingredients.
4
Add milk and egg and stir just until combined. Do not over mix. It is okay and even desired if batter is lumpy.
5
Add hot oil, stirring so you don't cook the eggs as you add the oil.
6
Cook on high on top of stove for 30 - 45 seconds before placing in hot oven. This will give you a very crispy bottom crust.
7
Bake 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