real southern cornbread
Yes, we do have cornbread in the house or on the table as a staple food item. 24/7. We eat it with just about everything we cook. A lot of folks eat it at night, soaked in buttermilk, just before bedtime. I don't normally put sugar in it, but there are a lot of heated discussions about the use or absence of sugar.
prep time
10 Min
cook time
20 Min
method
---
yield
2 or 3 (with a meal)
Ingredients
- 3 tablespoons canola oil
- 2 cups yellow or white cornmeal (not self-rising)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1-1/2 cup milk or buttermilk
How To Make real southern cornbread
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Step 1Preheat oven to 450 degrees F. -
Step 2Place oil in a 9-inch cast-iron skillet or similar-size glass or corning ware baking dish and transfer to the pre-heating oven.
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Step 3Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or buttermilk); stir until just combined. Remove the pan from the oven and very carefully swirl the oil to coat the bottom and a little way up the sides. Again, Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan. NOTE: The key is the oiled, preheated cast iron pan, which gives the finished bread that incredible crisp edged texture.
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Step 4Bake until the bread is firm in the middle and lightly golden on top with a nice brown crust on the bottom, about 20 minutes. It will be pulling away from the sides of the skillet. Let cool for 5 minutes before slicing. Serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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