Golden Sweet Cornbread

Linda Stevens

By
@bittygirl51

I've always made cornbread the Martha White way until I found this recipe. My hubby prefers "unsweet" cornbread, but I like it this way, especially when making cornbread salad.

No package here - purely homemade!

They keys are bacon grease, buttermilk (not sweet milk), and a cast iron skillet!

The Southern way!


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

10 Min

Cook:

25 Min

Ingredients

1 c
yellow cornmeal
1 c
all purpose flour
2/3 c
granulated sugar
1 tsp
salt
3 1/2 tsp
baking powder
1 large
egg
1 c
buttermilk
1/3 c
canola oil

Directions Step-By-Step

1
Pre-heat oven to 400 degrees. Melt 1 T. bacon grease in cast iron skillet on top of stove.
2
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in the egg, buttermilk and vegetable oil until well combined. Pour batter into warm 9 inch cast iron skillet on low temp on stove top.
3
Watch for bubbles on cornbread (as you would when making pancakes). Once bubbles begin to rise to the top, slip into pre-heated oven and bake for 20-25 minutes, or until toothpick inserted into center comes out clean.
4
Let set on counter for 5 minutes, and then flip skillet over onto plate. Allow cornbread to fall onto plate on it's own. Don't force.
5
Makes 12 small wedges or 6 large. Serve warm with lots of butter!!

About this Recipe

Course/Dish: Sweet Breads, Other Breads
Other Tag: Quick & Easy
Hashtags: #sweet, #tasty